Hearty Fettuccini Bolognese Sauce |
|
 |
Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 6 |
|
I have experimented with making several different ragu or bolognese sauces, and this is by far the best and most flavorful. It takes a while to make, but is well worth the effort, and keeps very well. It actually seems better the second or third time. Enjoy! Ingredients:
1/4 cup extra virgin olive oil |
2 onions, chopped |
2 cups chopped celery |
1 cup chopped carrots |
2 cloves garlic, chopped |
1/2 pound ground veal |
1/2 pound chopped pork |
3/4 pound mild italian sausage |
6 ounces pancetta bacon, diced |
2 (14.5 ounce) cans whole peeled tomatoes, with liquid |
1 (14.5 ounce) can chicken broth |
1/2 cup whole milk |
5 teaspoons chopped italian flat leaf parsley |
5 tablespoons chopped fresh basil |
5 teaspoons chopped fresh thyme |
salt and pepper to taste |
1 pound fettuccini pasta |
1 cup grated parmesan cheese |
Directions:
1. Heat oil in a large, heavy pot over medium heat. Saute onions, celery, carrots and garlic until tender, about 10 minutes. Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown.
2. Stir in tomatoes, chicken broth, milk, parsley, basil and thyme. Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. Season with salt and pepper to taste.
3. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
4. Serve fettuccini topped with the sauce and Parmesan cheese.
|
|