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    You are in: Home / Recipes / Mario Batali's Fettuccine Bolognese Recipe
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    Mario Batali's Fettuccine Bolognese

    Mario Batali's Fettuccine Bolognese. Photo by Wheatridge

    1/1 Photo of Mario Batali's Fettuccine Bolognese

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    yooper's Note:

    A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      heat oil in heavy large pot over medium heat.
    2. 2
      Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
    3. 3
      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.
    4. 4
      Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
    5. 5
      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.
    6. 6
      Season to taste with salt and pepper.
    7. 7
      Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
    8. 8
      Drain.
    9. 9
      Add fettuccine to pot with ragu and toss to blend.
    10. 10
      Transfer to large bowl.
    11. 11
      Sprinkle with 1/2 cup Parmesan.
    12. 12
      Serve, passing remaining Parmesan seperately.

    Ratings & Reviews:

    • on September 09, 2011

      15

      Have to say the thyme is way too powerful here, and this recipe is not at all similar to the one listed on food network for Batali.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2006

      55

      very nice sauce. easy enough to make; used all organic ingredients, but had to sub bacon for the pancetta which i know makes a difference in this sauce as pancetta gives it a better taste. i split the amount of the chicken broth and did half of it broth and the other half white wine. thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2005

      55

      Hooray for you Yooper for posting and allowing me enjoy this luscious little Bolognese yet once again! I found this recipe a number of years ago and misplaced it when I moved last year. On a whim, I searched “Mario Batali” and was so pleased when your recipe popped up! If you can manage to find ground veal, it does make a difference. Fresh thyme is of utmost importance…I have made it with dried thyme and it lacks miserably. Kudos Yooper!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Mario Batali's Fettuccine Bolognese

    Serving Size: 1 (817 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1130.5
     
    Calories from Fat 525
    46%
    Total Fat 58.4 g
    89%
    Saturated Fat 20.1 g
    100%
    Cholesterol 271.8 mg
    90%
    Sodium 655.7 mg
    27%
    Total Carbohydrate 81.6 g
    27%
    Dietary Fiber 7.4 g
    29%
    Sugars 12.6 g
    50%
    Protein 69.1 g
    138%

    The following items or measurements are not included:

    pancetta

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