Fettuccine with Bolognese Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
1 large yellow onion, diced |
3 stalks celery, diceed |
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 |
1 141/2-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 saute for 3 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.To Freeze: Omit the pasta and the Parmesan. Let the sauce cool, then ladle it into resealable freezer bags. Store for up to 3 months.To Reheat: Thaw the sauce overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Meanwhile, cook the pasta. Spoon the sauce over it and sprinkle with Parmesan.
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