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Bruno Albouze Fettuccini Bolognese

Fettuccini Bolognese

The perfect Italian dish
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Prep Time 1 hour 20 minutes
Cook Time 2 hours
0 minutes
Total Time 3 hours 20 minutes
Servings: 12
Course: Entrees
Cuisine: Italian
Calories: 350

Ingredients
 

Pasta Dough
Bolognese Sauce
  • 1200 g Ground beef
  • 600 g Pancetta, or veal, or both
  • 25 g Olive oil
  • 500 g Onions chopped
  • 300 g Carrots diced
  • 150 g Celery stalks diced
  • 80 g Minced garlic optional
  • 100 g Tomato paste
  • 250 g Red wine
  • 1250 g Chicken or beed stock
  • 1600 g Tomato puree or crushed
  • 2 each Thyme sprigs
  • 2 each Bay leave

Equipment

  • 2 Large pots or dutch oven
  • 1 Wooden spoon
  • 1 Sieve

Method
 

Cooking Fresh Pasta
  1. 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
  1. 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
  1. The finished Bolognese can be canned using proper preserving methods or portioned, frozen, and kept for up to 6 months.
Plating Fettuccini Bolognese
  1. 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!