Fettucine with Ragu alla Bolognese

Fettucine with Ragu alla Bolognese
Photo by Scott Phillips


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

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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