Ragù Alla Bolognese With Fettuccine

(from saymyname’s recipe box)

Source: Cooking Light

Serves 8 people

Categories: Cooking Light, Ground Beef, Main Dish, Pasta Sauce

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 5 ounces ground veal
  • 5 ounces ground pork
  • 5 ounces ground round
  • 1 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 bay leaf
  • 1 (14 ounce) can fat free chicken broth
  • 1 (10 3/4 ounce) can tomato puree
  • 1 cup whole milk
  • 2 tablespoons minced fresh flat leaf parsley
  • 2 (9 ounce) packages fresh fettuccine
  • 2 tablespoons grated fresh parmesan cheese
  • parsley sprig

Directions

  1. Heat oil in a large Dutch oven over medium heat; add in onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally.

  2. Remove onion mixture from pan; set aside.

  3. Add veal, pork, and beef to pan; cook over medium heat, until browned, stir to crumble.

  4. Add in wine, salt, pepper, nutmeg, and bay leaf; bring to a boil.

  5. Cook 5 minutes; add in onion mixture, broth, and tomato puree; bring to a simmer.

  6. Cook 1 hour, stirring occasionally.

  7. Stir in milk and minced parsley; bring to a boil; decrease heat, and simmer 40 minutes; discard bay leaf.

  8. Cook pasta in plenty of boiling salted water until al dente; drain.

  9. Add pasta to meat sauce; toss to coat.

  10. Sprinkle evenly with cheese; garnish with parsley sprigs, if desired.

Email to a friend | Print this recipe | Back