Fettucine with Ragu alla Bolognese

Fettucine with Ragu alla Bolognese
Photo by Scott Phillips

Ingredients

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

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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