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Fettuccine Bolognese Recipe

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4 from 14 reviews

This classic Fettuccine Bolognese recipe features a rich and hearty meat sauce made with ground beef, pancetta, and a medley of aromatic vegetables simmered in crushed tomatoes, red wine, and finished with cream and fresh herbs. Served over al dente fettuccine and topped with parmesan cheese, this comforting Italian dish is perfect for a satisfying family meal.

Ingredients

Meat and Aromatics

  • 1 lb ground beef
  • 4 ounces pancetta, finely diced
  • ¼ cup onions, finely diced
  • ¼ cup celery, finely diced
  • ¼ cup carrots, finely diced
  • 2 garlic cloves, finely minced

Sauce Ingredients

  • 1 teaspoon Italian seasoning
  • 1 teaspoon sugar
  • 28 ounces crushed tomatoes
  • ¼ cup red wine (or beef stock)
  • ¼ cup heavy cream
  • 1 teaspoon fresh parsley
  • 1 teaspoon fresh basil
  • Salt and pepper, to taste

Pasta & Garnish

  • 1 lb fettuccine, cooked al dente
  • Parmesan cheese, to taste

Instructions

  1. Cook pancetta: Add the diced pancetta to a large pot and cook over medium heat for 4-5 minutes until crisp. Remove the pancetta and set aside, leaving the rendered fat in the pot.
  2. Sauté vegetables: Add onions, carrots, and celery to the pot and cook for 4-5 minutes until softened. Add a splash of oil if the pot is dry.
  3. Add garlic and beef: Stir in the minced garlic and cook for about 15 seconds until fragrant. Add the ground beef, breaking it apart as it cooks, and brown it thoroughly, approximately 5-6 minutes.
  4. Deglaze with wine: Pour in the red wine and cook for 2-3 minutes until the wine reduces by half, enhancing the flavor and loosening browned bits from the bottom of the pot.
  5. Simmer sauce: Stir in crushed tomatoes, sugar, Italian seasoning, and season with salt and pepper generously. Bring the sauce to a simmer, cover, and cook over medium heat for 15 minutes to meld the flavors.
  6. Add cream and herbs: After simmering, stir in the heavy cream, fresh basil, and fresh parsley. Cook for an additional 1-2 minutes until the sauce is slightly thickened and creamy.
  7. Combine pasta and sauce: Add the cooked fettuccine and crisp pancetta back to the pot with the sauce. Stir in parmesan cheese and adjust seasoning with additional salt and pepper if needed.
  8. Serve: Plate the pasta warm, garnished with extra parmesan if desired, and enjoy this delicious homemade Fettuccine Bolognese.

Notes

  • You can substitute red wine with beef stock if preferred.
  • For a richer sauce, use full-fat heavy cream.
  • Cook pasta al dente to ensure it holds up well when mixed with the sauce.
  • Feel free to add a pinch of chili flakes for a subtle heat.
  • Leftover sauce can be refrigerated for up to 3 days or frozen for up to 1 month.

Find it online: https://marthatasty.com/fettuccine-bolognese-recipe/