My first thought when I made this recipe was what is the correct spelling of the word fettuccine? I have seen fettuccini, fettucine, and fettucini. And each time I think I like the way it’s spelled another chef spells it differently. Oh well, back to the food…I doubt you came for a spelling debate.
There are so many classic Italian dishes out there from Pasta Primavera, Lasagna, Fettuccine Alfredo, Chicken Parmesan, to 4 Cheese Gnocchi, the list goes on. There are also so many kinds of pasta noodles, tortellini, pappardelle, rigatoni, penne, linguine, etc. I love Italian food!
Some of the fresh noodles from Nicole Taylor’s Pasta Market where I go in Indianapolis. I have tried their tomato noodles and parmesan chive noodles and they are both phenomenal!
Fettuccine Bolognese
Ingredients
- 2 Tbsp. olive oil
- 1 lb. ground beef
- 2 oz. prosciutto diced
- 1 medium carrot roughly chopped
- 1 stalk celery roughly chopped
- 1 small onion whatever kind you prefer, roughly chopped
- 1 ¾ c. red wine I used pinot noir
- ½ c. milk
- 12 oz. canned chopped tomatoes
- 4 sprigs of fresh oregano
- ¼ tsp. chili flake
- 8 fresh basil leaves chopped
- 1 lb fettuccini noodles mine are fresh tomato- see picture of noodles above
- 1/3 c. grated Parmesan
Instructions
- Heat Dutch oven with olive oil over medium high heat. Add ground beef and prosciutto. Cook until brown, about 5 minutes.
- While cooking, combine carrots, celery, and onion in food processor and pulse to chop finely.
- Remove meat from pan and set aside. Add vegetables to dutch oven with a pinch of salt and sweat until aromatic, about 4 minutes.
- Add meat back to pan. Add milk and simmer until almost fully reduced, about 10 min.
- Then add tomatoes, wine, herbs & spices and let it simmer for about 30 minutes, until all flavors are well combined.
- While sauce is simmering, bring pot of salted water to a boil.
- Depending on if you are using fresh or dry pasta will determine when to drop it in the water. Generally fresh is 3-4 minutes and boxed pasta is about 8-10 minutes.
- Drain pasta and reserve about 1/3 c. pasta water (possibly less if your sauce still contains a lot of liquid). Stir in pasta into sauce. Add pasta water and parmesan and continue to mix.
- Remove from heat and serve.
Nutrition
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