Fettuccine With Bolognese Sauce
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
- 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.
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
.
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Quick Tip
Mix pasta and sauce together before serving so all the strands are evenly coated and the flavors marry.
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