Fettuccine Bolognese

Fettuccine Bolognese

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


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


Chop onion, celery, carrots and basil.

Mince garlic.

Drain cans of tomatoes.

Heat your oil in a large pot over MED heat.


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.


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.


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


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