Fettucine with Ragu alla Bolognese

Fettucine with Ragu alla Bolognese
Photo by Scott Phillips


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

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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