Fettucine with Ragu alla Bolognese

Fettucine with Ragu alla Bolognese
Photo by Scott Phillips


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

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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