Fettuccine with Bolognese Sauce

Fettucine with Bolognese Sauce Recipe
Photo: Sang An

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 45 Minutes

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced
3 stalks celery, diceed
1 carrot, diced
4 cloves garlic, minced
1/4 pound pancetta, chopped
1 1/2 pounds lean ground beef
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14½-ounce can diced tomatoes, undrained
1/4 teaspoon red pepper
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1/2 cup fresh flat-leaf parsley, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan

Preparation

In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan.

To Freeze: Omit the pasta and the Parmesan. Let the sauce cool, then ladle it into resealable freezer bags. Store for up to 3 months.

To Reheat: Thaw the sauce overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Meanwhile, cook the pasta. Spoon the sauce over it and sprinkle with Parmesan.

Note:

February 2005
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