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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 hr 45 mins

    15 mins

    1 hr 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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    Units: US | Metric


    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
    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


      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.

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    • on November 12, 2006


      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.

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    • on October 18, 2005


      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)


    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
    Total Fat 58.4 g
    Saturated Fat 20.1 g
    Cholesterol 271.8 mg
    Sodium 655.7 mg
    Total Carbohydrate 81.6 g
    Dietary Fiber 7.4 g
    Sugars 12.6 g
    Protein 69.1 g

    The following items or measurements are not included:


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