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Fettuccine Bolognese is a wonderful winter recipe when you are looking for something hearty and with lots of flavor. If you aren’t familiar, a Bolognese is a slow cooked sauce that typically contains beef or pork. In this case, I used beef. This dish is similar to spaghetti and meatballs in flavor and is great for picky eaters. I truly think it’s something everyone will like. It does take about 2 hours to make (including prep time) because you must simmer the sauce (remember, this is a slow cooked sauce), but it’s worth the wait and your house will smell incredible. It’s also not a spicy dish, very mild flavors, but we can talk about spicing it up later.
The recipe can be found here. Now let’s walk through how to make it!
Start by doing all your prep work. This makes cooking and assembly MUCH easier. Chop the onion and celery, mince the garlic, open the canned goods, measure out your seasonings, and fill a pot with water (for the noodles).
Heat oil in a large skillet over medium heat. Add the onion and celery and cook until soft and translucent, about 5 minutes. You can also add 1 peeled and chopped carrot if you want. Personally, I don’t think the sauce needs it but some people like it. Add the garlic and cook until fragrant, about 30 seconds.
Add the ground beef and cook until completely cooked through, breaking apart as it cooks, about 7-8 minutes. Drain the grease and place the skillet back on the stove.
Add the tomato paste and stir to combine. Season with salt and pepper. Add the wine and stir to combine. Cook for 2-3 minutes or until the wine has reduced by half.
Add the entire can of crushed tomatoes. Add 1 cup of water to the empty can, swirl around to gather any tomato pieces or juices left and pour into the skillet. Add the oregano and red pepper flakes and stir to combine. Season with salt and pepper again. This is where you can increase the heat. If you want a spicier sauce, add additional red pepper flakes. Alternately, you can sprinkle some on top when you are serving or top with hot sauce. You can always add heat, but you can’t take away!
Bring to a boil then reduce the heat to low and simmer for 1 hour, stirring occasionally. Keep a vented lid on the skillet to prevent splatter. After simmering for 1 hour, add the milk and stir to combine. Continue to simmer for an additional 30 minutes, stirring occasionally. Remember to put the vented lid back on the skillet to prevent splatter.
During the last 30 minutes of cooking, bring a separate pot of salted water to a boil and cook the noodles until al dente. Drain and set aside.
When ready to serve, add noodles to individual plates or bowl. Top with heaping portions of the Bolognese sauce. Garnish with fresh grated parmesan and fresh chopped parsley (optional). Enjoy!
The recipe can be found here.
This recipe makes A LOT. You can simply reheat leftovers the next day (or next few days) or make a smaller amount of noodles and freeze the leftover sauce to use later.
Happy Cooking!
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