This recipe is adapted from the classic ragùs of Italy's Emilia Romagna region.
1 tablespoon olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped carrot
5 ounces ground veal
5 ounces ground pork
5 ounces ground round
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 bay leaf
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (10 3/4-ounce) can tomato puree
1 cup whole milk
2 tablespoons minced fresh flat-leaf parsley
2 (9-ounce) packages fresh fettuccine, cooked and drained
2 tablespoons grated fresh Parmesan cheese
Parsley sprigs (optional)
How to Make It
Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.
Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the 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. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.
Excellent recipe. A few tweeks - used ground turkey instead of the veal and 24 oz of San Marzo crushed tomatoes. Also, used 2% milk (that's what we drink) and it turned out great. This makes a lot of sauce so count on leftovers or cook for a big crowd.
Delicious! Don't be scared off by the simmer time- although I am sure it tastes better if it simmers longer, I shortened it all significantly and it was still great. Just so long as you totally brown the meat until you get some crispy bits before adding the other ingredients, the shorter simmer times were ok. Some other adjustments: Added 3 cloves crushed garlic and one chopped red pepper to the onion mix, added a tsp of italian seasoning and a tsp sugar once the tomatos were added, and used beer instead of cooking wine (easy substitute in most recipes).
Obviously, this is not a week night meal because of all the simmering time, but well worth the effort on a Sunday. I have also used all grass-fed ground beef (also worth the extra cost at Whole Foods) and red wine instead of white (because that's what I had open) and the results were great. A definite go-to Bolognese recipe!
This was outstanding. I only made three minor changes. I added some minced garlic, used fresh whole wheat fettucini from Whole Foods (so worth the cost!), and added some diced tomatoes (I drained them) b/c I like chunks of tomatoes in my sauce. We added some fresh basil as a garnish and it was delicious. This will be one of my go-to sauces.
I've been making this since it was first printed in October 2002- it is our family's favorite bolognese recipe and I come back to it time and time again. We're Italian so we take our pasta seriously, and this just couldn't be better!!!
YUM! This was so good. I made a few minor tweaks: I added garlic to the vegetable trio. I don't eat veal so I used an equal mix of ground pork and ground round. I used tomato sauce in lieu of puree as I couldn't find puree. I also did not have whole milk on hand so mixed 1% milk with heavy cream (3/4 to 1/4) and it worked well. I prefer paparadelle noodles ... and this was a perfect sauce for that! A keeper ... will definitely make again.
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