Fettucine with Ragu alla Bolognese

Fettucine with Ragu alla Bolognese
Photo by Scott Phillips


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

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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