Ragù Alla Bolognese with Fettuccine

Randy Mayor; Melanie J. Clarke

This recipe is adapted from the classic ragùs of Italy's Emilia Romagna region.

Yield: 8 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 369
  • Calories from fat: 29%
  • Fat: 11.8g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 21.4g
  • Carbohydrate: 44g
  • Fiber: 4.2g
  • Cholesterol: 87mg
  • Iron: 3.7mg
  • Sodium: 546mg
  • Calcium: 117mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
  3. 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.
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