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