Fettucine with Ragu alla Bolognese

Fettucine with Ragu alla Bolognese
Photo by Scott Phillips


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

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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