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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.

Fettucine Bolognese - Lisa's Dinnertime Dish

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.

Fettuccine Bolognese

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

Fettucine Bolognese - Lisa's Dinnertime Dish

Yield: 6-8

Fettucine Bolognese

Fettucine 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.

Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes


  • 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


  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:



Serving Size:


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




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Rusty H Briggs

Wednesday 8th of August 2018

I'm curious about the size of your "one" cheese rind. I mean, I know it's not an entire wheel. Are you talking about an 8 oz wedge? A 1 lb wedge? Do you buy rind pieces by the pound as I do and just eyeball 'em? I LOVE this recipe of yours and have enjoyed terrific success using it. I usually use a chunk of rind about the size of my thumb in length, and two if they're thinly cut. Thanks so much for your hard work and generosity in sharing


Wednesday 8th of August 2018

I’m glad you like the recipe! I just use a small piece of rind, maybe 2 inches or do.


Thursday 15th of September 2016

After browning the meat should I drain the fat? This is my third time making this sauce and I love it. I'm just curious as to how you prepare it personally. Using fresh herbs from my garden instead of dried Italian Seasoning and fresh San Marzanos from my garden as well! Thank you for the lovely recipe!!


Monday 26th of September 2016

Hi Nicole! I'm glad you like the recipe! I don't drain the fat, I feel like it adds to the flavor of the sauce. I would totally use fresh herbs if I had them on hand, but usually I only have the dried. I'm sure the fresh San Marzanos taste amazing! Lisa


Wednesday 24th of August 2016

thankyou for the recipe :D

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