Fettuccine Bolognese
Ingredients:
1/4 cup extra-virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 pound ground veal
1 pound ground pork
4 ounces pancetta, finely chopped
Two 14 and 1/2-ounce cans whole tomatoes in juice
1 and 3/4 cups chicken stock or chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 and 1/2 teaspoons dried
12 ounces fettuccine
1 cup freshly grated Parmesan cheese
Directions:
Heat olive oil in heavy large pot over medium heat.
Add onions, celery and garlic and saute until vegetables are tender and beginning to brown, about 10 minutes.
Increase heat to high; add veal, pork and pancetta and saute until meat is brown, breaking up meat with back of fork, about 10 minutes.
Add tomatoes with their juices, 1 and 3/4 cups stock, milk and thyme.
Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally.
Season ragù to taste with salt and pepper.
Cook fettuccine in large pot of boiling salted water just until 'al dente'. Drain.
Add fettuccine to pot with ragù and toss to blend.
Transfer to large bowl. Sprinkle with 1/2 cup Parmesan cheese.
Serve, passing remaining Parmesan cheese separately. Makes 4 servings.
source
1/4 cup extra-virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 pound ground veal
1 pound ground pork
4 ounces pancetta, finely chopped
Two 14 and 1/2-ounce cans whole tomatoes in juice
1 and 3/4 cups chicken stock or chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 and 1/2 teaspoons dried
12 ounces fettuccine
1 cup freshly grated Parmesan cheese
Directions:
Heat olive oil in heavy large pot over medium heat.
Add onions, celery and garlic and saute until vegetables are tender and beginning to brown, about 10 minutes.
Increase heat to high; add veal, pork and pancetta and saute until meat is brown, breaking up meat with back of fork, about 10 minutes.
Add tomatoes with their juices, 1 and 3/4 cups stock, milk and thyme.
Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally.
Season ragù to taste with salt and pepper.
Cook fettuccine in large pot of boiling salted water just until 'al dente'. Drain.
Add fettuccine to pot with ragù and toss to blend.
Transfer to large bowl. Sprinkle with 1/2 cup Parmesan cheese.
Serve, passing remaining Parmesan cheese separately. Makes 4 servings.
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