Fettuccine with Bolognese Sauce

Fettuccine with Bolognese Sauce
Photo by Sang An

Ingredients

  • 3 stalks celery, diceed
  • ½ cup fresh flat-leaf parsley, chopped
  • 1 large yellow onion, diced
  • 1 carrot, diced
  • 1 cup whole milk
  • 1 ½ pounds lean ground beef
  • 1 14-ounce can diced tomatoes, undrained
  • + 11 more ingredients
    • 4 cloves garlic, minced
    • 1 6-ounce can tomato paste
    • 2 ½ teaspoons kosher salt
    • ¼ teaspoon black pepper
    • 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
    • 1 tablespoon olive oil
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon red pepper
    • 1 cup dry white wine
    • ¼ cup grated Parmesan
    • ¼ pound pancetta, chopped

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 min...

View full recipe at My Recipes

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