Fettuccine Bolognese

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!

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Fettuccine Bolognese

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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

Serving: 4g

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