Ragù Alla Bolognese With Fettuccine

"Cooking Light"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 10mins
Ingredients:
19
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Heat oil in a large Dutch oven over medium heat; add in onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally.
  • Remove onion mixture from pan; set aside.
  • Add veal, pork, and beef to pan; cook over medium heat, until browned, stir to crumble.
  • Add in wine, salt, pepper, nutmeg, and bay leaf; bring to a boil.
  • Cook 5 minutes; add in onion mixture, broth, and tomato puree; bring to a simmer.
  • Cook 1 hour, stirring occasionally.
  • Stir in milk and minced parsley; bring to a boil; decrease heat, and simmer 40 minutes; discard bay leaf.
  • Cook pasta in plenty of boiling salted water until al dente; drain.
  • Add pasta to meat sauce; toss to coat.
  • Sprinkle evenly with cheese; garnish with parsley sprigs, if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I had found this recipe in the Cooking Light archives and quite enjoyed it! There is some prep work involved, but it does make up a wonderful sauce. I do recommend this recipe
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes