Preparation time: 20 minutes
Cooking time: 55 minutes
Total time: 1 hour 15 minutes
If there’s one thing I enjoy about cooking fettuccine bolognese, it has to be the fact that my home smells great. The scent of the meat slowly simmering and the smell of fresh pasta teases ones senses and will surely make ones mouth water with anticipation. But while most Fettuccine Bolognese dishes are presented as a red mixture of yum, I like to keep the colors separate so as to present it in a more minimalist fashion. Yes, a pet peeve of mine. So if you like a different take on how to present your Fettuccine Bolognese, then read and cook on.
A tbsp of olive oil
1 large, diced, yellow onion
3 stalks of diced celery
1 diced carrot
4 cloves garlic (minced)
1/4 pound of chopped pancetta
1 1/2 pounds of lean ground beef
1 cup of dry white wine
1 cup of whole milk
1 6-ounce can of tomato paste
A can of undrained diced tomatoes
1/4 teaspoon of red pepper
2 tbsp of freshly chopped oregano (if not dried, that would be 1tbsp)
1/2 cup of freshly chopped parsley
2 1/2 teaspoons of kosher salt
1/4 teaspoon of black pepper
1/4 teaspoon of ground nutmeg
1/4 cup of grated Parmesan cheese
How to Make Your Fettuccine Bolognese
Heat your oil over medium heat on a large pan.
Add in your onions and cook for at least 2 minutes. Make sure not to brown the onions.
Add your garlic, carrot and celery, and cook for another 5 minutes.
Add in your pancetta and cook at least 5 minutes, and then add your beef and cook the mixture until the beef becomes brown.
You then add in the wine and the other ingredients and let it simmer for around 45 minutes.
Once done take your cooked fettuccine and put it on a plate, place the sauce and beef mixture on top and sprinkle a generous amount of parmesan.