Fettucine with Ragu alla Bolognese

Fettucine with Ragu alla Bolognese
Photo by Scott Phillips


  • 3 oz. thinly sliced mortadella, cut into ¼-inch-wide strips (½ cup)
  • 1 lb. ground beef
  • 1 large yellow onion, finely chopped
  • ½ cup heavy cream
  • 3 Tbs. tomato paste
  • Pinch of freshly grated nutmeg
  • 2 medium celery stalks, finely chopped
  • + 13 more ingredients
    • 1 cup dry white wine, such as Soave Classico
    • ½ lb. ground veal
    • 1-½ cups lower-salt beef broth
    • Kosher or fine sea salt and freshly ground black pepper
    • 1 lb. regular or spinach fettucine
    • 2 Tbs. unsalted butter
    • ¾ cup whole milk
    • 2 medium cloves garlic, minced
    • 1 Tbs. minced fresh flat-leaf parsley
    • ½ lb. ground pork
    • 2 Tbs. extra-virgin olive oil
    • Freshly grated Parmigiano-Reggiano or Pecorino Romano, for serving (optional)
    • 2 medium carrots, finely chopped

Heat the oil and butter in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium heat until the butter melts and begins to sizzle. Stir in the carrots, celery, garlic, onion, and parsley. Reduce the heat to medium low and cook, stirring frequently, until the vegetables are soft and light...

View full recipe at Fine Cooking


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