Fettucine with Ragu alla Bolognese

Fettucine with Ragu alla Bolognese
Photo by Scott Phillips

Ingredients

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

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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