Fettuccine Alla Bolognese Recipes

PASTA ALLA BOLOGNESE

Steps:

• Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, carrot and celery, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 1 minute. Add ground beef and cook, stirring occasionally, until almost done. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until ground beef is done. Serve over hot penne.
• Cost per recipe*: $5.91.
• Cost per serving*: $1.48.
• *Based on average retail prices at national supermarkets.

FETTUCCINE BOLOGNESE

Steps:

• Set a large pot of water on the stove to boil, and cook the fettuccine according to the directions on the box.
• In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
• Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.
• When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.

FETTUCCINE BOLOGNESE

Steps:

• In bowl of food processor fitted with knife blade attachment, pulse celery, carrots and onion until very finely chopped.
• Heat oil in large pot over medium heat. Break ground beef into about 8 chunks and add to pot. Season with salt. Cook, stirring occasionally but not breaking up meat, 6 to 8 minutes or until outside of beef chunks are browned. Using slotted spoon, transfer beef to medium bowl.
• Add celery mixture to pot and cook 10 to 15 minutes or until all moisture has evaporated and vegetables begin to lightly stick to bottom of pot, stirring occasionally.
• Stir in wine and reserved beef. Reduce heat to medium-low and cook 8 to 10 minutes or until wine is evaporated, using spoon to break beef into small bits as it cooks.
• Add tomato paste, bay leaf and thyme and cook 5 minutes or until tomato paste is slightly browned, continuing to break beef up as it cooks.
• Stir in water, milk, and a pinch of salt. Reduce heat to low and cook, uncovered, 2 hours or until mixture has reduced to a sauce consistency and meat is very tender, stirring about every 30 minutes. Remove and discard bay leaf and thyme sprig. Taste sauce and season with additional salt if necessary.
• Heat large pot of salted water to boiling over high heat. Add fettuccine and cook for 2 minutes less than package directions for al dente.
• Reserve 1 cup pasta cooking water. Drain pasta and transfer to pot with bolognese. Add 1/2 cup reserved pasta cooking water. Increase heat to medium, and cook, while stirring pasta and sauce together, 2 minutes or until pasta is al dente and everything is combined. Add additional pasta water if necessary, to keep things saucy!
• Serve topped with Parmesan cheese and parsley.

FETTUCCINE ALLA BOLOGNESE

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Add onions, celery and carrots, cook for 10 minutes and stir often. Add the beef, veal and pork to the pan. Cook over medium heat until browned, stir until the meat completely crumbles. Add the wine, salt and pepper, nutmeg and the bay leaf. Bring to a gentle boil. Reduce heat, and simmer for 50 minutes. Remove the bay leaf and set aside. Boil the pasta, drain it and add to the sauce. Toss the pasta until fully coated. Sprinkle with the Parmigiano cheese and enjoy.

FETTUCCINE BOLOGNESE

Steps:

• Heat oil in heavy large pot over medium heat. Add onions, celery and garlic and sauté until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork and pancetta and sauté until meat is brown, breaking up meat with back of fork, about 10 minutes. Add tomatoes with their juices, 1 3/4 cups stock, milk and thyme. Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally. Season ragù to taste with salt and pepper.
• Cook fettuccine in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Add fettuccine to pot with ragù and toss to blend. Transfer to large bowl. Sprinkle with 1/2 cup Parmesan. Serve, passing remaining Parmesan separately.