Ragù Alla Bolognese with Fettuccine

Ragù Alla Bolognese with Fettuccine
Photo by Randy Mayor

Ingredients

  • ½ cup finely chopped carrot
  • 2 tablespoons minced fresh flat-leaf parsley
  • Parsley sprigs (optional)
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1 cup finely chopped celery
  • 5 ounces ground veal
  • + 12 more ingredients
    • 2 tablespoons grated fresh Parmesan cheese
    • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
    • 1 cup dry white wine
    • ½ teaspoon salt
    • 5 ounces ground pork
    • ½ teaspoon black pepper
    • ¼ teaspoon ground nutmeg
    • 1 (10 3/4-ounce) can tomato puree
    • 2 (9-ounce) packages fresh fettuccine, cooked and drained
    • 1 cup finely chopped onion
    • 5 ounces ground round
    • 1 cup whole milk

Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan. Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; ...

View full recipe at My Recipes

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