Fettuccini Bolognese
Servings: 12
Calories: 350kcal
Cost: $12
The perfect Italian dish
Print Recipe
Equipment
- 1 Saucepan
- 1 Wooden spoon
Ingredients
Pasta Dough
- 550 g Homemade pasta Recipe
Bolognese Sauce
- 1200 g Ground beef
- 600 g Pancetta, or veal, or both
- 10 g Fresh thyme
- 25 g Olive oil
- 500 g Onions, chopped
- 300 g Carrots, diced
- 150 g Celery stalks, diced
- 80 g Garlic, minced (Optional)
- 100 g Tomato paste
- 250 g Red wine
- 1250 g Chicken stock, or beef / veal / Demi
- 1600 g Tomato puree, or crushed
- 2 each Bay leaf
Garnishing
- 150 g Parmigiano Reggiano
Instructions
How To Cook Pasta
- Bring water to a boil, add salt and cook fresh pasta for about 5 minutes until al-dente. If cooking dry pasta, cook them according to instructions.
Bolognese Sauce
- Heat up 2 large sautoir. In the first one, break down (without fat) and cook ground meat until moisture has completely disappeared and meat begins to roast. Meanwhile, cook down mirepoix (onions, carrots, and celery) with the olive oil and salt for about 15 min stirring every so often. Add garlic and cook until fragrant. Add tomato paste and let roast for about 5 min. Deglaze with wine and reduce to dry. Add meat, boiling stock, and tomato puree. Stir up and bring to boil. Add bay leaves and season with salt and pepper to taste. Simmer for 2 hours. Let cool to room temperature, cover and refrigerate overnight if desired. Remove excess fat if wanted. At this juncture, the Bolognese sauce can be canned, or portioned and kept frozen for up to 3 months.
Plating
- Heat up bolognese, and season with grated Parmigiano Reggiano and some minced basil greens is desired. Serve over hot pasta, add more parmesan and serve!. Buon appetitto!
Nutrition
Serving: 250g | Calories: 350kcal
