Ragù Alla Bolognese With Fettuccine Recipes

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RAGù ALLA BOLOGNESE WITH FETTUCCINE



Ragù Alla Bolognese With Fettuccine image

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

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 ounce) can fat free 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
2 tablespoons grated fresh parmesan cheese
parsley sprig

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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