Fettuccine Bolognese

A fork twirling fettuccine with bolognese.

Fettuccine Bolognese is a hearty, decadent, and comforting Italian meal. Tender pasta is tossed in slow-cooked meat sauce with a complex, rich flavor that's worth the time and effort.

Prep Time 15

Cook Time 2 45

Total Time 3

Servings servings

Author Heather

Ingredients

Sauce

2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion diced
1 celery stalk diced
1 medium carrot diced
1 lb (453 g) 80/20 ground beef
½ lb (226 g) ground pork
½ teaspoon kosher salt
¼ teaspoon pepper
12 ounces (340 g) beef broth
8 ounces (226 g) whole milk
14 ounces (396 g) canned petite diced tomatoes
¼ cup (58 g) tomato paste
2 teaspoons worcestershire sauce
1 bay leaf
½ teaspoon thyme
⅛ teaspoon nutmeg

Pasta

12 ounces (453 g) fettuccine dry
2 ounces (56 g) parmesan cheese fresh grated

Instructions

In a large stock pot over medium heat, add olive oil and butter.
When hot and melted, add onion, celery, and carrot and cook for 3-4 minutes, or until vegetables begin to soften. Move veggies to the edges of the pan.
Crumble ground beef and pork into the pan and season with salt and pepper.
Allow to cook, undisturbed, until browned and crisp on the bottom. Flip and continue to cook until no pink remains.
Add beef broth to the pot and allow to cook for about 8-10 minutes, or until liquid is mostly evaporated.
Add remaining sauce ingredients: whole milk, canned tomatoes, tomato paste, worcestershire sauce, bay leaf, thyme, and nutmeg. Stir to combine.
Bring to a simmer, cover, and reduce heat to low. Simmer for 2 hours, stirring occasionally. Sauce will look meaty and tender.
Uncover and simmer for another 20 minutes, or until sauce is thickened to your liking. Do a taste test and add more salt as desired.
Meanwhile, bring a pot of salted water to a boil and cook fettuccine according to package directions.
Transfer cooked pasta from salted water to sauce and toss until coated and creamy. Alternatively, reserve about ½ cup of pasta water before draining pasta, then add to the sauce along with the cooked pasta and toss until creamy.
Transfer to bowls and top with fresh grated parmesan before serving.

Notes

Storage: Leftovers will keep for 3-4 days in the refrigerator or up to 3 months in the freezer. Transfer to the refrigerator to thaw overnight before reheating.
To make without pork: Substitute the ground pork with additional ground beef.

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