Per the other reviewers, I put less salt than called for an the sauce came out great. This is definitely a super easy dish. The "hardest"/most time-consuming part of this recipe is chopping the veggies. I was a little skeptical as I was making because it didn't look too appealing, but by the time it simmered and I tasted it, my skepticism flew out the door. I'll definitely be making this again!
Fettuccine with Bolognese Sauce
Photo: Sang An
Yield: Makes 4 to 6 servings
More From Real Simple
Other: 45 Minutes
- 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
- 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.
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