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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • 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!

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    • on December 29, 2002

      I made a few changes to the recipe but it was great. I cut the amount of carrots used in half and added celery. I also used 2 large cans of tomatoes so there was more of a sauce. And instead of chicken broth I added white wine.

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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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