Ragù Alla Bolognese With Fettuccine

Total Time
2hrs 10mins
Prep 30 mins
Cook 1 hr 40 mins

Cooking Light

Ingredients Nutrition

Directions

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

Reviews

(1)
Most Helpful

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

Abby Girl June 02, 2007

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