Name: Bolognese Fettuccine
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Cuisine: Italiana
Ingredients: 500 g fettuccine (preferably fresh); 400 g ground beef (80/20 blend recommended); 200 g ground pork (optional, for added flavor); 1 pieza white onion (finely chopped); 1 pieza carrot (finely chopped); 1 pieza celery (stalk, finely chopped); 2 diente garlic (minced); 0.5 taza dry red wine; 1 lb crushed tomatoes (canned, high quality); 2 cda tomato paste; 0.5 taza whole milk; 1 cdita dried oregano; 1 al gusto salt and black pepper; 200 g parmesan cheese (freshly grated); 8 pieza grissini (garlic breadsticks)

Bolognese Fettuccine

Artisan fettuccine pasta tossed in a rich, comforting, slow-simmered bolognese meat sauce, served with a generous dusting of parmesan and accompanied by crunchy garlic breadsticks. A deeply satisfying and rustic flavor experience.

105 min Medium Italiana 4 servings

Bolognese sauce is one of those classic dishes that never fails at a family gathering. I remember the aroma that filled the kitchen as the sauce simmered for hours, concentrating all the flavors. It's a dish that warms the soul and, accompanied by good fresh pasta, becomes an unforgettable culinary experience. This recipe seeks to recapture that homemade and authentic essence that makes every bite special.

Ingredients

500 g fettuccine (preferably fresh)

400 g ground beef (80/20 blend recommended)

200 g ground pork (optional, for added flavor)

1 pieza white onion (finely chopped)

1 pieza carrot (finely chopped)

1 pieza celery (stalk, finely chopped)

2 diente garlic (minced)

0.5 taza dry red wine

1 lb crushed tomatoes (canned, high quality)

2 cda tomato paste

0.5 taza whole milk

1 cdita dried oregano

1 al gusto salt and black pepper

200 g parmesan cheese (freshly grated)

8 pieza grissini (garlic breadsticks)

Instructions

Prepare the soffritto by sautéing onion, carrot, and celery in olive oil until tender.

Add the minced garlic and cook for one more minute.

Incorporate the ground beef and pork, cooking until browned while breaking up any clumps.

Pour in the red wine to deglaze the pan and cook until the alcohol evaporates.

Stir in the tomato paste and crushed tomatoes.

Season with salt, pepper, and dried oregano.

Simmer the sauce on low heat for at least 90 minutes, stirring occasionally. If it becomes too dry, add a splash of pasta water.

During the final 15 minutes of simmering, stir in the whole milk to balance the acidity.

Boil the fettuccine in a large pot of salted water until al dente.

Drain the pasta and toss immediately with the hot bolognese sauce.

Serve the pasta in deep bowls.

Top generously with freshly grated parmesan cheese.

Garnish by placing two garlic grissini across each bowl.

Serve immediately while hot.

Bolognese Fettuccine

The story behind

Instructions

Share this recipe

Rate this recipe

You might also like

Traditional Tuscan Cacciucco

Silky Vanilla Panna Cotta with Strawberry Coulis

Imperial Beef and Saffron Chicken Risotto

Classic Saltimbocca alla Romana

Save this recipe to your Zest

Contact Us

Message sent!