Fettuccine Bolognese


Fettuccine Bolognese

Photo:
Kok Robin

A good bolognese is more than just a chunky meat sauce. It is full of complex flavors that are lovingly brought out by stewing your sauce for few hours to let the flavors develop. Do not worry about the wine in this recipe, it evaporates out leaving behind the delicate aroma of your favorite wine.

Makes 6 servings

INGREDIENTS

2T Extra Virgin Olive Oil
1 Onion
2 Celery Stalks
2 Carrots
4 Garlic Cloves
1 lb Ground Beef
1/2lb. Ground Pork
1 cup Red Wine
2x 28oz. cans Whole Plum Tomatoes
Salt & Pepper
1 cup Milk
1lb. Fettuccine Noodles
3T Fresh Basil
1/4 cup Parmigiano-Reggiano

SETUP

Chop onion, celery, carrots and basil.

Mince garlic.

Drain cans of tomatoes.

Heat your oil in a large pot over MED heat.

METHOD

Add chopped vegetables to your heated pot and saute for 10 minutes, until tender but not browned.

Increase the heat to MED-HI and add ground beef and pork, breaking the meat into chunks.

Cook meat until browned then add your wine.

Crush the tomatoes with your hands and add them to the pot.

Season with salt and pepper and simmer over LOW heat for about 2 hours, until sauce is very thick.

Stir in the milk and simmer again for 2 more minutes, stirring often.

SERVICE

Cook your fettuccine noodles in salted boiling water until al dente then drain thoroughly.

Serve sauce over pasta and garnish with basil and Parmigiano-Reggiano.

NOTE

You can omit replace the ground pork in this recipe with more ground beef.

Advertisements

Drop me a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s