Fettucine with Ragu alla Bolognese

Fettucine with Ragu alla Bolognese
Photo by Scott Phillips


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