Fettucine with Ragu alla Bolognese

Fettucine with Ragu alla Bolognese
Photo by Scott Phillips


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

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