Fettuccine alla Bolognese
Description
This classic dish is a staple in Italian restaurants. It can be prepared at home with a few ingredients, many of which are probably already in your pantry. It isn't a quick sauce, but it is certainly delicious and well worth the wait.
Ingredients
3 T. olive oil
1 small onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
12 oz. ground beef
2/3 c. red wine
1 c. water
1 c. whole milk
14 can chopped tomatoes
1 T. tomato paste
12 oz. dried fettuccine
pinch grated nutmeg
1 T. freshly shredded basil, divided
1 bay leaf
salt and pepper
grated Parmigiano or Parmesan cheese, for serving
chopped fresh parsley, for serving
Directions
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Heat the oil in a large pot; add the onion, celery, carrot, and garlic; saute for about 10 minutes until softened. Add the ground beef; cook over medium heat until no pink remains, stirring frequently and breaking the meat up into crumbles. Pour in the wine; stir frequently. When the liquid has evaporated, add the milk; cook, stirring frequently until milk has evaporated.
Stir in tomatoes, tomato paste, nutmeg, the bay leaf, and half of the basil; season with salt and pepper. Simmer uncovered over the lowest possible heat for at least 1 hour. Discard the bay leaf.
When the sauce is almost done, cook fettuccine in a large pot of well salted water for 8-10 minutes or until al dente. Drain and transfer into a very large warmed bowl; pour the sauce over the pasta; toss.
Serve immediately in warmed bowls, garnished with the remaining basil and Parmigiano cheese.
4 servings.