Fettucine with Ragu alla Bolognese

Fettucine with Ragu alla Bolognese
Photo by Scott Phillips


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