Fettuccine Bolognese is a comforting pasta dish featuring wide ribbons of fettuccine coated in a rich, savory Bolognese sauce. The hearty combination of ground meat, aromatic herbs, and tomatoes creates a robust flavor profile that clings deliciously to the pasta, making it a satisfying and classic Italian comfort dish.
Ingredients:
-
1⁄2 lb. Ground Beef
-
1⁄2 lb. Ground Pork
-
1⁄2 Onion (finely diced)
-
2 Garlic Cloves (chopped)
-
2 tbs fresh Italian herbs (e.g., oregano, marjoram, rosemary, or any combo thereof)
-
2 tbl Tomato Paste
-
12 oz. Cans of tomatoes (chopped or whole)
-
2 lbs. of Fettuccine
Directions:
-
Brown the meat all over, either in the oven (in a roasting pan) or on the stovetop. Take the meat out of the cooking vessel. Brown the onion and garlic, just a little. Add the tomato paste and brown that for about 1 minute. Hit the pan with the tomatoes and their juice. Add the marjoram, and a healthy dose of salt. Add the meat back in. Add a couple cups of water, turn the heat to low, and let it simmer away for at least 2 hours, preferably 4. If there’s still too much liquid at the end of cooking, crank the heat super high to cook off the excess liquid (but stir the whole time, or the meat will stick to the bottom and burn).
-
Boil the pasta until just barely soft. Strain, but keep 1 cup of the pasta cooking liquid; add the strained pasta along with this cooking liquid back to the pot the pasta was cooked in. Add the Bolognese, and over medium heat, cook until the noodles are evenly coated and there’s no visible liquid left. Plate the pasta, with the sauce (of course), and a huge grating of parmesan (a little garnish of leftover chopped fresh herbs doesn’t hurt either!).
Pro Tip:
If there's excess liquid at the end of cooking, increase the heat to high temporarily to evaporate the excess liquid. Stir continuously to prevent the meat from sticking to the bottom and burning.
4 Servings