Hearty Fettuccini Bolognese Sauce Recipe

Ingredients
<br>- ¼ cup extra virgin olive oil
<br>- 2  onions, chopped
<br>- 2 cups chopped celery
<br>- 1 cup chopped carrots
<br>- 2 cloves garlic, chopped
<br>- ½ pound ground veal
<br>- ½ pound chopped pork
<br>- ¾ pound mild Italian sausage
<br>- 6 ounces pancetta bacon, diced
<br>- 2 (14.5 ounce) cans whole peeled tomatoes, with liquid
<br>- 1 (14.5 ounce) can chicken broth
<br>- ½ cup whole milk
<br>- 5 teaspoons chopped Italian flat leaf parsley
<br>- 5 tablespoons chopped fresh basil
<br>- 5 teaspoons chopped fresh thyme
<br>- salt and pepper to taste
<br>- 1 pound fettuccini pasta
<br>- 1 cup grated Parmesan cheese
<br><p></p>Directions
<br>step 1: Heat oil in a large, heavy pot over medium heat.  Saute onions, celery, carrots and garlic until tender, about 10 minutes.  Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown.
<br>step 2: Stir in tomatoes, chicken broth, milk, parsley, basil and thyme.  Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir.  Season with salt and pepper to taste.
<br>step 3: Bring a large pot of lightly salted water to a boil.  Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
<br>step 4: Serve fettuccini topped with the sauce and Parmesan cheese.
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Ingredients
- ¼ cup extra virgin olive oil
- 2 onions, chopped
- 2 cups chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, chopped
- ½ pound ground veal
- ½ pound chopped pork
- ¾ pound mild Italian sausage
- 6 ounces pancetta bacon, diced
- 2 (14.5 ounce) cans whole peeled tomatoes, with liquid
- 1 (14.5 ounce) can chicken broth
- ½ cup whole milk
- 5 teaspoons chopped Italian flat leaf parsley
- 5 tablespoons chopped fresh basil
- 5 teaspoons chopped fresh thyme
- salt and pepper to taste
- 1 pound fettuccini pasta
- 1 cup grated Parmesan cheese

Directions
step 1: Heat oil in a large, heavy pot over medium heat. Saute onions, celery, carrots and garlic until tender, about 10 minutes. Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown.
step 2: Stir in tomatoes, chicken broth, milk, parsley, basil and thyme. Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. Season with salt and pepper to taste.
step 3: Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
step 4: Serve fettuccini topped with the sauce and Parmesan cheese.

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