Fettucine Bolognese

An old-time classic “Ragu” which is always a welcome meal in my kitchen.  Make sure you start it early as the low, slow simmer enriches and thickens this sauce with all the flavors.  A comfort food you cannot resist.

Fettucine Bolognese

Ingredients

• 1 lb. Fettucine
• 2 T. Olive Oil
• 1 Lg. Carrot (peeled and diced)
• 1 Lg. Celery Rib (diced)
• 1 Small Onion (diced)
• 3 Garlic Cloves (minced)
• 1 lb. Ground Veal, Pork and Beef) (1/3 lb. ea.)
• 3/4 C. Red Wine
• 1 1/2 C. Beef Broth
• 1 Can Whole Tomatoes (crushed) (28 oz.)
• 1 Can Tomato Sauce or Puree (15. oz.)
• 2 Bay Leaves
• 2 t. Sugar
• 2 t. Dried Oregano
• 1 t. Dried Thyme
• Sea Salt
• Freshly Ground Pepper
• Fresh Parsley (for garnish)
• 1 C. Parmesan cheese (freshly grated; for garnish) (optional)

 Preparation

1. Saute the onion, carrot and celery in a large pot with olive oil (season with salt and pepper)
2. Cook for about 10 minutes on low and then add the garlic; cook for 1-2 minutes
3. Add the ground meats and saute until almost browned
4. Add the wine and broth and increase the heat; continue to cook for 5 more minutes while the wine is simmering
5. Add the tomatoes and puree, bay leaves, sugar, oregano and thyme
6. Simmer on low for about 1 – 1/2 hours; sauce will reduce and most of the liquid will cook off (continue cooking until the thickness of the sauce you like)
7. Adjust seasonings of the sauce
8. Boil water for the pasta and cook until al dente; drain; combine well with the sauce
9. Serve immediately on warmed pasta plate and garnish
10. Serve Parmesan cheese on the side

 

(Serves 4); (Sauce recipe will serve 8)

Recipe adapted from www.culinariaitalia.wordpress.com

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