Mario Batali's Fettuccine Bolognese

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

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.

Ingredients Nutrition


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


Most Helpful

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.

greenfinn September 09, 2011

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.

jennifer in new jersey November 12, 2006

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!

Highland Lass October 18, 2005

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