Ragù Alla Bolognese With Fettuccine |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Cooking Light Ingredients:
1 tablespoon olive oil |
1 cup finely chopped onion |
1 cup finely chopped celery |
1/2 cup finely chopped carrot |
5 ounces ground veal |
5 ounces ground pork |
5 ounces ground round |
1 cup dry white wine |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon ground nutmeg |
1 bay leaf |
1 (14 ounce) can fat free chicken broth |
1 (10 3/4 ounce) can tomato puree |
1 cup whole milk |
2 tablespoons minced fresh flat leaf parsley |
2 (9 ounce) packages fresh fettuccine |
2 tablespoons grated fresh parmesan cheese |
parsley sprig |
Directions:
1. Heat oil in a large Dutch oven over medium heat; add in onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally.
2. Remove onion mixture from pan; set aside.
3. Add veal, pork, and beef to pan; cook over medium heat, until browned, stir to crumble.
4. Add in wine, salt, pepper, nutmeg, and bay leaf; bring to a boil.
5. Cook 5 minutes; add in onion mixture, broth, and tomato puree; bring to a simmer.
6. Cook 1 hour, stirring occasionally.
7. Stir in milk and minced parsley; bring to a boil; decrease heat, and simmer 40 minutes; discard bay leaf.
8. Cook pasta in plenty of boiling salted water until al dente; drain.
9. Add pasta to meat sauce; toss to coat.
10. Sprinkle evenly with cheese; garnish with parsley sprigs, if desired.
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