Ragù Alla Bolognese With Fettuccine Recipes
RAGù ALLA BOLOGNESE WITH FETTUCCINE
Make and share this Ragù Alla Bolognese With Fettuccine recipe from Food.com.
Provided by ratherbeswimmin
Categories Stove Top
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large Dutch oven over medium heat; add in onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally.
- Remove onion mixture from pan; set aside.
- Add veal, pork, and beef to pan; cook over medium heat, until browned, stir to crumble.
- Add in wine, salt, pepper, nutmeg, and bay leaf; bring to a boil.
- Cook 5 minutes; add in 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; decrease heat, and simmer 40 minutes; discard bay leaf.
- Cook pasta in plenty of boiling salted water until al dente; drain.
- Add pasta to meat sauce; toss to coat.
- Sprinkle evenly with cheese; garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 396.6, Fat 13.4, SaturatedFat 4.6, Cholesterol 91, Sodium 466.9, Carbohydrate 44, Fiber 1.6, Sugar 5.2, Protein 19.6
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