Bolognese is a classic, kid-friendly crowd pleaser. Who could resist a bowl of piping hot pasta coated in a chunky, flavorful meat and tomato sauce? It's also great because you throw all the ingredients into a large pot and forget about them until the sauce is done. This recipe calls for fettuccine, but you could serve the fragrant bolognese over any pasta you have on hand. Serve with a glass of Italian red wine and let the weekend begin! Sound scrumptious? Wait until you see the recipe, read more.
1 tablespoon olive oil
1 large yellow onion, diced
3 stalks celery, diceed
1 carrot, diced
4 cloves garlic, minced
1/4 pound pancetta, chopped
1 1/2 pounds lean ground beef
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14½-ounce can diced tomatoes, undrained
1/4 teaspoon red pepper
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1/2 cup fresh flat-leaf parsley, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan
1 lb cooked fettuccine, for serving
- In a Dutch oven, over medium heat, heat the oil.
- Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more.
- Add the pancetta and cook for 5 minutes, then add the beef and cook until brown.
- Add the wine and the remaining ingredients and simmer for 45 minutes.
- Serve with cooked fettuccine. Sprinkle with Parmesan.