Hearty Fettuccini Bolognese Sauce
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Virgin Olive Oil (extra)2 cups
Celery (chopped)1 cup
Carrot (chopped)2 cloves
Garlic (chopped)450 g
Ground Veal450 g
Pork (chopped)1360 g
Mild Italian Sausage1 cup
Whole Milk5 tbsps
Basil (chopped fresh)5 tsps
Thyme (chopped fresh)1
Salt1 cup
Grated Parmesan CheeseDirections:
1
Heat oil in a large, heavy pot over medium heat
2
Saute onions, celery, carrots and garlic until tender, about 10 minutes
3
Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown
4
Stir in tomatoes, chicken broth, milk, parsley, basil and thyme
5
Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir
6
Season with salt and pepper to taste
7
Bring a large pot of lightly salted water to a boil
8
Add fettuccini and cook for 8 to 10 minutes or until al dente; drain
9
Serve fettuccini topped with the sauce and Parmesan cheese