Best Fettuccine Bolognese Recipes

MARIO BATALI'S FETTUCCINE BOLOGNESE

Steps:

• heat oil in heavy large pot over medium heat.
• Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
• Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
• Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
• Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
• Season to taste with salt and pepper.
• Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
• Drain.
• Add fettuccine to pot with ragu and toss to blend.
• Transfer to large bowl.
• Sprinkle with 1/2 cup Parmesan.
• Serve, passing remaining Parmesan seperately.

FETTUCCINE BOLOGNESE

Steps:

• Heat oil in heavy large pot over medium heat. Add onions, celery and garlic and sauté until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork and pancetta and sauté until meat is brown, breaking up meat with back of fork, about 10 minutes. Add tomatoes with their juices, 1 3/4 cups stock, milk and thyme. Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally. Season ragù to taste with salt and pepper.
• Cook fettuccine in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Add fettuccine to pot with ragù and toss to blend. Transfer to large bowl. Sprinkle with 1/2 cup Parmesan. Serve, passing remaining Parmesan separately.

MUSHROOM BOLOGNESE WITH FETTUCCINE

Steps:

• In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
• In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
• Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
• Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.

FETTUCCINE BOLOGNESE

Steps:

• Set a large pot of water on the stove to boil, and cook the fettuccine according to the directions on the box.
• In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
• Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.
• When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.

FETTUCCINE ALLA BOLOGNESE

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Add onions, celery and carrots, cook for 10 minutes and stir often. Add the beef, veal and pork to the pan. Cook over medium heat until browned, stir until the meat completely crumbles. Add the wine, salt and pepper, nutmeg and the bay leaf. Bring to a gentle boil. Reduce heat, and simmer for 50 minutes. Remove the bay leaf and set aside. Boil the pasta, drain it and add to the sauce. Toss the pasta until fully coated. Sprinkle with the Parmigiano cheese and enjoy.

FETTUCCINE BOLOGNESE

Steps:

• Cook the fettuccine according to the package directions.
• Meanwhile, heat the oil in a large skillet over med-high heat.
• Add the onion, carrot, and celery; cook, stirring a few times, until softened, about 5 minutes.
• Add in the mushrooms and cook until the water they release has evaporated, another 5-7 minutes, stirring occasionally.
• Add in the garlic, ground beef, and thyme; cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
• Stir in the tomatoes and broth and cook until the sauce is thickened, about another 5 minutes.
• Stir in the milk and cook for 1 minute more.
• Season to taste with salt and pepper.
• When the pasta is done, drain it, put it back in the pasta pot, add the sauce, and stir the sauce and pasta together.
• Divide between 4 serving bowls, sprinkle with the Parmesan cheese, and serve.
• Per serving: 580 calories, 11 g fat, 82 g carb, 14.5 g fiber.