Fettucine with Ragu alla Bolognese

Fettucine with Ragu alla Bolognese
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network