Fettucine with Ragu alla Bolognese

Fettucine with Ragu alla Bolognese
Photo by Scott Phillips


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