Fettuccini Bolognese

Get ready to experience a true taste of Italy with the famous Bolognese sauce recipe by Chef Bruno Albouze! This rich and savory meat-based sauce is a staple in Italian cuisine, perfect for dressing up your favorite pasta dishes like tagliatelle, lasagna, spaghetti, or fettuccine. Made with fresh pasta, a blend of ground meat, tomatoes, and aromatic herbs, this hearty sauce is a true classic that will satisfy your cravings for comfort food. Imagine a simmering pot filled with tender meat, tomatoes, and fragrant herbs, creating a mouthwatering aroma that fills your kitchen and promises a delicious meal ahead. The secret to a great Bolognese sauce lies in the slow cooking process, allowing all the flavors to meld together and develop into a rich and complex sauce that will take your pasta dishes to the next level. Whether you choose to stick with the traditional meat-based version or opt for a vegetarian twist using lentils or beans, Chef Bruno's Bolognese sauce recipe is sure to become a favorite in your household. recipe!

Please note that the full access to this content needs a subscription: please sign up.

The perfect Italian dish

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Cooking Fresh Pasta

Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for about 5 minutes, or until al dente. For dry pasta, follow the cooking time on the package instructions.

Bolognese Sauce

Heat 2 large pots over medium-high heat. In the first sautoir, add the ground meat. Cook without added fat, breaking it apart with a spoon, until all moisture has evaporated and the meat begins to brown and sizzle.
Meanwhile, in the second sautoir, heat the olive oil over medium heat. Add the mirepoix (diced onions, carrots, and celery) and a pinch of salt. Cook for about 15 minutes, stirring occasionally, until the vegetables are softened and translucent. Add the garlic and cook for 2 minutes until fragrant. Stir in the tomato paste and cook for about 5 minutes, allowing it to deepen in color and roast slightly. Deglaze the vegetable pot with wine, scraping up any browned bits from the bottom. Allow the wine to reduce until nearly dry.
Add the browned meat, boiling stock, and tomato purée to the vegetable pot. Stir well and bring to a boil. Add herbs and season with salt and pepper. Reduce the heat to low, partially cover, and simmer gently for 2 hours, stirring occasionally. Remove from heat and let the sauce cool to room temperature. Cover and refrigerate overnight (this improves the flavor). Before using, skim any excess fat from the surface, remove and discard herbs.

Storing

The finished Bolognese can be canned using proper preserving methods or portioned, frozen, and kept for up to 6 months.

Plating Fettuccini Bolognese

To serve, reheat the pasta briefly in its cooking water. Drain and plate. Top with a generous portion of Bolognese sauce, then garnish with grated Parmigiano-Reggiano, chopped fresh basil, and a final drizzle of basil oil. Buon appetito!

Ready to discover this recipe? You're only 1 step away.

This recipe is only accessible to registered members!

Create your account to access all recipes and content of my website.

Join us now and enjoy more 800 recipes (Mostly French with European Influences, American Classics and Asian fusion)

Sign up now

Already register? Sign in

Want to see more tasty recipes?

The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always try to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:I advice test the Creamy Salmon Pasta recipe. Try the How To Cook and Store Pasta step by step video recipe.