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

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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