|
FETTUCINE BOLOGNESE
Servings:
- Serves six to eight (6-8)
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 or bacon, finely chopped
- 2 14 1/2-ounce cans whole tomatoes in juice
- 1 3/4 cups chicken stock or one 14 1/2-ounce can (or more) low-salt chicken broth
- 1/2 cup whole milk
- 5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried
- 12 ounces fettuccine
- 1 cup freshly grated Parmesan cheese
Technique:
- Heat oil in heavy large pot over medium heat.
- Add onions, celery and garlic and sauté until vegetables are tender and beginning to brown, about 10 minutes.
- Increase heat to high; add veal, pork and pancetta and sauté until meat is brown, breaking up meat with back of fork, about 10 minutes.
- Add tomatoes with their juices, 1 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 tender but still firm to bite, stirring occasionally.
- Drain.
- Add fettuccine to pot with ragù and toss to blend.
- Transfer to large bowl.
- Sprinkle with 1/2 cup Parmesan.
- Serve, passing remaining Parmesan separately.
© 2006 Culinary Insider, Inc., All Rights Reserved
|
|