Mario Batali's Fettuccine Bolognese

Recipe by yooper
READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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