Bolognese Fettuccine
Artisan fettuccine pasta tossed in a rich, comforting, slow-simmered bolognese meat sauce, served with a generous dusting of parmesan and accompanied by crunchy garlic breadsticks. A deeply satisfying and rustic flavor experience.
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105 min
Medium
Italiana
4 servings
The story behind
Bolognese sauce is one of those classic dishes that never fails at a family gathering. I remember the aroma that filled the kitchen as the sauce simmered for hours, concentrating all the flavors. It's a dish that warms the soul and, accompanied by good fresh pasta, becomes an unforgettable culinary experience. This recipe seeks to recapture that homemade and authentic essence that makes every bite special.
Instructions
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1Prepare the soffritto by sautéing onion, carrot, and celery in olive oil until tender.
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2Add the minced garlic and cook for one more minute.
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3Incorporate the ground beef and pork, cooking until browned while breaking up any clumps.
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4Pour in the red wine to deglaze the pan and cook until the alcohol evaporates.
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5Stir in the tomato paste and crushed tomatoes.
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6Season with salt, pepper, and dried oregano.
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7Simmer the sauce on low heat for at least 90 minutes, stirring occasionally. If it becomes too dry, add a splash of pasta water.
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8During the final 15 minutes of simmering, stir in the whole milk to balance the acidity.
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9Boil the fettuccine in a large pot of salted water until al dente.
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10Drain the pasta and toss immediately with the hot bolognese sauce.
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11Serve the pasta in deep bowls.
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12Top generously with freshly grated parmesan cheese.
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13Garnish by placing two garlic grissini across each bowl.
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14Serve immediately while hot.
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