Ragù Alla Bolognese with Fettuccine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe is adapted from the classic ragùs of Italy's Emilia Romagna region. 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 1/2-ounce) can fat-free, less-sodium 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, cooked and drained |
2 tablespoons grated fresh parmesan cheese |
parsley sprigs (optional) |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.
2. Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.
3. Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.
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