Fettuccine Bolognese

Fettuccine bolognese is probably one of my favorite Italian dishes. It’s a meaty sauce with deep, rich flavor that comes from a long simmer. It’s incredible comfort food.

Making the Fettuccini Bolognese

Traditional bolognese has a lot of meat and not a lot of tomatoes. In this recipe, I used a combination of beef and pork, but it’s also delicious with pork and veal. The addition of cream adds a richness to the sauce as well as helps to balance out the acidity from the tomatoes.

Then, a long, slow simmer, uncovered, of at least 1 1/2 hours is the secret to achieving a rich, flavorful bolognese. The long simmer allows the liquids to gradually reduce and allows all of the flavors to marry and create an absolutely amazing dish.

If I have the extra time, I like to serve my fettuccine bolognese with my homemade pasta. It does take a bit of effort, but it’s well worth it.  

This recipe makes a large batch of bolognese and in this post I’ll show a creative way for you to repurpose your leftover bolognese. If you do have leftovers and you’re not going to use them up right away, the sauce will freeze beautifully.

What to Serve with Fettuccine Bolognese

• Roasted Asparagus Salad with Champaign Vinaigrette
• Cheesy Bloomin’ Crusty Italian Bread
• Tiramisu

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Yield: 6-8

Fettucine Bolognese

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Fettuccine bolognese is probably one of my favorite Italian dishes. It's a meaty sauce with deep, rich flavor that comes from a long simmer.  It's incredible comfort food.

Prep Time 20 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 35 minutes

Ingredients

• 1 tbsp olive oil
• 1 medium red onion, finely chopped
• 1 medium carrot, finely chopped
• 1 rib celery, finely chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 2 tsp dried Italian seasoning
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 lb ground beef
• 1 lb ground pork
• 1 cup white wine
• 4 tbsp tomato paste
• 1 (28 oz) can whole tomatoes, preferably Marzano, crushed with your hands
• 1 cup heavy cream
• 1/4 tsp freshly grated nutmeg
• 1 parmigiano-reggiano rind
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 lb fettuccine, cooked according to package directions
• grated parmesan for serving

Instructions

1. Heat olive oil in a large skillet or dutch oven over medium heat.
2. Sauté onion, carrot and celery until onions are translucent, about 5 minutes.
3. Add garlic, Italian seasoning, salt and pepper, sauté for an additional minute.
4. Increase heat to medium high, add beef and pork to pan and cook until meat is no longer pink.
5. Stir in wine, bring to a boil and cook for 2 minutes, allowing the wine to reduce slightly.
6. Stir in tomato paste.
7. Once tomato paste is incorporated, stir in tomatoes, heavy cream, nutmeg and cheese rind.
8. Bring mixture to a boil, reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until most of the liquid has reduced. You want the sauce to be very thick and meaty.
9. Stir in basil and parsley.
10. Toss sauce with fettuccine and serve with grated parmesan.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 576Total Fat: 35gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 138mgSodium: 579mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 35g

ENJOY!

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