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Fettuccine With Bolognese Sauce

Fettuccine With Bolognese Sauce
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Serves 4-6| Hands-On Time: | Total Time:

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.
February, 2005

Nutritional Information

  • Per Serving
  • Calories 782
  • Fat 34g
  • Sat Fat 13g
  • Cholesterol 101mg
  • Sodium 1716mg
  • Protein 39g
  • Carbohydrate 73g
  • Sugar 12g
  • Fiber 6g
  • Iron 7mg
  • Calcium 175mg
What does this mean? See Nutrition 101 .

Quick Tip

Pappardelle
Mix pasta and sauce together before serving so all the strands are evenly coated and the flavors marry.

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