Fettuccine with Bolognese Ragù

How to make Fettuccine with Bolognese Ragù

Ingredients

1 tablespoon olive oil

1 cup finely chopped onion

1 cup finely chopped celery

½ cup finely chopped carrot

5 ounces ground veal

5 ounces ground pork

5 ounces ground round

1 cup dry white wine

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon ground nutmeg

1 bay leaf

1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

1 (10 3/4-ounce) can tomato puree

1 cup whole milk

2 tablespoons minced fresh flat-leaf parsley

2 (9-ounce) packages fresh fettuccine, cooked and drained

2 tablespoons grated fresh Parmesan cheese

Parsley sprigs (optional)

Instructions

Step 1

Heat oil in a large Dutch oven over medium heat.

Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally.

Remove onion mixture from pan.

Step 2

Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble

Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil.

Cook 5 minutes.

Add the onion mixture, broth, and tomato puree; bring to a simmer.

Cook 1 hour, stirring occasionally.

Step 3

Stir in milk and minced parsley; bring to a boil.

Reduce heat, and simmer 40 minutes.

Discard bay leaf.

Add pasta, and toss to coat.

Sprinkle evenly with cheese.

Garnish with parsley sprigs, if desired.

Notes:

Meat Selection:

Ground Veal, Pork, and Beef: This combination creates a rich and flavorful ragù. If you prefer a leaner option, you can substitute ground turkey or chicken for the veal and pork, though the flavor will be slightly different.

Wine Choice:

Dry White Wine: The wine adds depth to the sauce. If you prefer not to use wine, you can substitute it with extra chicken broth or water, but the flavor might be less complex.

Cooking Wine Off:

Simmering: Make sure to let the wine simmer long enough to cook off the alcohol. This step also helps to concentrate the flavors.

Tomato Purée:

Consistency: Using tomato purée provides a smooth texture to the sauce. For a chunkier sauce, you could use crushed tomatoes or diced tomatoes instead.

Milk Addition:

Creaminess: Adding milk at the end of cooking helps to mellow out the acidity of the tomatoes and enrich the sauce. For a richer sauce, you could use whole milk or a splash of heavy cream.

Simmer Time:

Flavor Development: The longer the ragù simmers, the more the flavors meld together. If you have time, you can let it simmer for longer to develop a deeper flavor.

Pasta Choice:

Fresh Fettuccine: Fresh pasta is recommended for a tender, delicate texture that pairs well with the ragù. If using dried fettuccine, adjust the cooking time as per the package instructions.

Serving:

Pasta Coating: Toss the cooked pasta in the sauce to ensure it is well coated. If you prefer a saucier dish, you can reserve some pasta cooking water to add to the sauce.

Cheese:

Parmesan: Freshly grated Parmesan adds a nice salty, nutty flavor. You can also use Pecorino Romano for a sharper taste.

Garnish:

Optional Parsley Sprigs: Fresh parsley sprigs add a touch of color and freshness. You can also add a drizzle of extra-virgin olive oil or a few more Parmesan shavings for additional flavor and presentation.

Nutrition Information:

Frequently Asked Questions:

Can I use other types of ground meat?

Yes, you can substitute the veal, pork, and beef with other meats such as ground turkey or chicken.

The flavor profile will be different, but it will still be delicious.

For a vegetarian option, consider using lentils or mushrooms as a meat substitute.

Can I use dried herbs instead of fresh parsley?

Yes, you can use dried parsley if fresh is not available.

Use 1 teaspoon of dried parsley in place of the 2 tablespoons of fresh parsley.

Dried herbs are more concentrated, so use less.

Is it necessary to use white wine in the recipe?

While white wine adds depth of flavor, you can substitute it with extra chicken broth or a splash of white wine vinegar for a similar acidic balance.

If avoiding alcohol, use additional broth or a mixture of water and lemon juice.

Can I prepare the ragù in advance?

Absolutely. The ragù can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Reheat gently on the stove before serving.

What can I use instead of fresh fettuccine?

Dried fettuccine can be used if fresh is not available.

Follow the package instructions for cooking times, and cook the pasta until just al dente before tossing with the ragù.

How can I make this recipe gluten-free?

To make the dish gluten-free, use gluten-free fettuccine and ensure the chicken broth and any other pre-made ingredients are gluten-free.

Check labels carefully to avoid hidden gluten.

What should I do if the sauce is too thick?

If the sauce becomes too thick during cooking, add a little chicken broth or milk to reach your desired consistency.

Stir well and adjust seasoning if needed.

Can I use a slow cooker for this recipe?

Yes, you can adapt this recipe for a slow cooker.

Brown the meats and vegetables, then transfer everything to a slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours.

Add the milk and parsley at the end of cooking.

How do I make the ragù spicier?

To add heat, incorporate a pinch of red pepper flakes or a splash of hot sauce.

Adjust the amount to taste, and be sure to balance the spice with other seasonings to avoid overpowering the sauce.

What can I serve with this dish?

Fettuccine with Bolognese Ragù pairs well with a simple green salad, garlic bread, or roasted vegetables.

You can also add a sprinkle of extra Parmesan cheese or a drizzle of olive oil for added flavor.