Fettuccine With Bolognese Sauce

Fettuccine With Bolognese Sauce
Sang An
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preparation
20
minutes
cooking
65
minutes
Serves 4-6

Ingredients

1
tablespoon
olive oil
1 large yellow onion, diced
3 stalks celery, diced
1 carrot, diced
4 cloves garlic, minced
1/4
pound
pancetta, chopped
1 1/2
pounds
lean ground beef
1
cup
dry white wine
1
cup
whole milk
1 6-ounce can tomato paste
1 14 1/2-ounce can diced tomatoes, undrained
1/4
teaspoon
red pepper
2
tablespoons
chopped fresh oregano, or 1 tablespoon dried
1/2
cup
fresh flat-leaf parsley, chopped
2 1/2
teaspoons
kosher salt
1/4
teaspoon
black pepper
1/4
teaspoon
ground nutmeg
1/4
cup
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.
January 2005

Nutritional Information

  • Per Serving
  • Calories 782
  • 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
What does this mean? See Nutrition 101.

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