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Ragù Alla Bolognese With Fettuccine

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“Cooking Light”
READY IN:
2hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

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