Fettuccine with Bolognese Sauce
Bolognese is a traditional Italian sauce that benefits from a long, slow simmer, allowing the flavors to seemingly melt into each other, creating a rich, satisfying sauce for your favorite pasta. This recipe cuts down on the time of some traditional versions, but does not skimp on flavor. Feel free to store any leftover sauce in the freezer for a ready-in-minutes warm winter meal.
Ingredients
- 2 tablespoons olive oil
- 2 medium carrots, chopped (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 1 large celery rib ,chopped (about 1/3 cup)
- 3 large garlic cloves, finely chopped (about 1 tablespoon)
- ½ pound ground beef preferably 80 percent lean
- ½ pound ground pork
- 2 ounces diced pancetta
- Salt and pepper
- ¾ cup dry red or white wine
- 1 cup chicken or beef broth
- 2 tablespoons tomato paste
- 14 ounces half a large can San Marzano tomatoes with liquid, rough chopped or 1 can (14.5 ounces) diced tomatoes with juice
- 1 tablespoon all-purpose flour
- 1-1/2 teaspoons fresh thyme or ½ teaspoon dry
- 1 teaspoon fennel seed
- ¼ teaspoon crushed red pepper
- 1 cup whole milk
- 1 to 2 tablespoons butter, cut into small pieces (optional)
- Hot cooked fresh or dry fettuccine noodles or other shaped pasta as desired
- Shredded or grated Parmesan cheese for serving
Instructions
- Heat olive oil in large pot or skillet over medium-low heat; add carrots, onion and celery and cook, stirring often, until softened, about 5 to 7 minutes. Add garlic and cook 1 minute. Add beef, pork and pancetta and cook over medium heat 8 to 10 minutes, breaking up the ground meat into very small crumbles. Drain any excess fat from pan and season meat with salt and pepper. Add wine and cook until almost evaporated, scraping the browned bits from the pan. Add broth and tomato paste, stirring to dissolve paste into the liquid. Stir in the canned tomatoes, flour, thyme, fennel and red pepper. Add the milk and stir to combine well; the mixture may look a little curdled. Bring to a simmer and cover, reduce heat to very low to maintain a gentle simmer, for 30 to 60 minutes (see NOTE), stirring occasionally and adjusting heat as necessary to keep a low simmer. Just before serving, stir in 1 to 2 tablespoons butter to enrich the flavor, if desired. Season with additional salt and pepper to taste.
- Keep sauce warm while you cook fettuccine noodles in large pot of salted boiling water. Drain pasta and add to bolognese sauce, tossing to coat noodles with sauce. Serve with Parmesan cheese, if desired.
- Makes 4 to 6 servings (4 to 5 cups sauce).
Notes
NOTE: Bolognese Sauce benefits from a long slow simmer. Thirty minutes of simmering yields a great sauce; longer cooking just creates a mellower, rich flavor, so if you have the time, let it simmer up to an hour to desired consistency, keeping the simmer very low.