Fettuccine With Bolognese Sauce

fettucine-bolognese
Photo by Sang An
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  • Serves 4-6
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 782 calories
    • Fat 34 g
    • Sat Fat 13 g
    • Cholesterol 101 mg
    • Sodium 1716 mg
    • Protein 39 g
    • Carbohydrate 73 g
    • Sugar 12 g
    • Fiber 6 g
    • Iron 7 mg
    • Calcium 175 mg

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 large yellow onion, diced
  3. Check 3 stalks celery, diced
  4. Check 1 carrot, diced
  5. Check 4 cloves garlic, minced
  6. Check 1/4pound pancetta, chopped
  7. Check 1 1/2pounds lean ground beef
  8. Check 1cup dry white wine
  9. Check 1cup whole milk
  10. Check 1 6-ounce can tomato paste
  11. Check 1 14 1/2-ounce can diced tomatoes, undrained
  12. Check 1/4teaspoon red pepper
  13. Check 2tablespoons chopped fresh oregano, or 1 tablespoon dried
  14. Check 1/2cup fresh flat-leaf parsley, chopped
  15. Check 2 1/2teaspoons kosher salt
  16. Check 1/4teaspoon black pepper
  17. Check 1/4teaspoon ground nutmeg
  18. Check 1/4cup grated Parmesan

Directions

  1. In a Dutch oven, over medium heat, heat the oil. Add the onion and cook for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan.