Mario Batali's Fettuccine Bolognese
photo by Wheatridge
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄4 cup extra virgin olive oil
- 2 medium onions, chopped
- 2 cups chopped celery
- 6 garlic cloves, chopped
- 1 lb ground veal
- 1 lb ground pork
- 4 ounces pancetta or 4 ounces bacon, finely chopped
- 2 (14 1/2 ounce) cans whole tomatoes, in juice
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 1⁄2 cup whole milk
- 5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
- 12 ounces fettuccine
- 1 cup freshly grated parmesan cheese
directions
- heat oil in heavy large pot over medium heat.
- Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
- Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
- Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
- Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
- Season to taste with salt and pepper.
- Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
- Drain.
- Add fettuccine to pot with ragu and toss to blend.
- Transfer to large bowl.
- Sprinkle with 1/2 cup Parmesan.
- Serve, passing remaining Parmesan seperately.
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Reviews
-
very nice sauce. easy enough to make; used all organic ingredients, but had to sub bacon for the pancetta which i know makes a difference in this sauce as pancetta gives it a better taste. i split the amount of the chicken broth and did half of it broth and the other half white wine. thanks for sharing.
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Hooray for you Yooper for posting and allowing me enjoy this luscious little Bolognese yet once again! I found this recipe a number of years ago and misplaced it when I moved last year. On a whim, I searched “Mario Batali” and was so pleased when your recipe popped up! If you can manage to find ground veal, it does make a difference. Fresh thyme is of utmost importance…I have made it with dried thyme and it lacks miserably. Kudos Yooper!
RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!