Ragù Alla Bolognese With Fettuccine Recipes

RAGù ALLA BOLOGNESE WITH FETTUCCINE

Steps:

• Heat oil in a large Dutch oven over medium heat; add in onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally.
• Remove onion mixture from pan; set aside.
• Add veal, pork, and beef to pan; cook over medium heat, until browned, stir to crumble.
• Add in wine, salt, pepper, nutmeg, and bay leaf; bring to a boil.
• Cook 5 minutes; add in onion mixture, broth, and tomato puree; bring to a simmer.
• Cook 1 hour, stirring occasionally.
• Stir in milk and minced parsley; bring to a boil; decrease heat, and simmer 40 minutes; discard bay leaf.
• Cook pasta in plenty of boiling salted water until al dente; drain.
• Add pasta to meat sauce; toss to coat.
• Sprinkle evenly with cheese; garnish with parsley sprigs, if desired.

RAGU ALLA BOLOGNESE

Steps:

• Melt butter in a large heavy based saucepan.
• Add bacon, onion, carrot and celery.
• Cook over low heat until vegetables are soft.
• Raise the heat and add the mince.
• Cook until brown.
• Add tomato paste and cook for 1 minute.
• Add wine and simmer for 1 minute.
• Add bay leaf and half the stock.
• When stock has been absorbed add remaining stock and milk.
• Season well.
• Simmer covered for 2 1/2- 3 hours.
• If using liver stir in now and simmer another couple of minutes.
• Toss through spahetti and serve with parmesan cheese.