Fettuccine Al Ragu' Bolognese (or Gf Penne) Recipe

Make Pasta Dough

On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner walls until a shaggy dough forms. If using GF penne, skip to "Cook Pasta".

Knead and Rest

Knead the dough for 8–10 minutes until smooth and elastic. If dough is too dry, sprinkle up to 1 tbs water; if too sticky, dust with a little flour. Wrap tightly in plastic and rest at room temperature for 30 minutes.

Roll and Cut

Divide dough into 4 pieces. Roll each piece through a pasta machine or with a rolling pin to about 1–2 mm thickness. Fold and cut into 7–10 mm wide fettuccine ribbons. Dust with semolina or flour to prevent sticking. Let dry slightly (10–15 minutes) while you prepare the ragù. If using GF penne, measure and set aside 12 oz penne for cooking later.

Cook Pasta

Bring a large pot of salted water (1–2 tbs salt) to a rolling boil. Add fresh fettuccine and cook 2–3 minutes or until al dente (fresh pasta cooks quickly). If using GF penne, cook according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.

Render Pancetta & Sofrito

In a heavy wide saucepan or Dutch oven, heat 2 tbs olive oil and 1 tbs butter over medium heat. Add diced pancetta and cook 4–5 minutes until fat is rendered and pieces are lightly golden. Add diced onion, carrot and celery (soffritto) and cook 6–8 minutes until softened but not browned. Add minced garlic and cook 30 seconds until fragrant.

Brown the Meats

Increase heat to medium-high. Add ground beef and ground pork to the pot, breaking up with a spoon. Cook 6–8 minutes until meat loses its pink and begins to brown. Season with 1/2 tsp salt and 1/4 tsp black pepper while browning.

Deglaze and Simmer

Pour in 1/2 cup dry white wine to deglaze, scraping up browned bits from the bottom. Cook until wine has mostly evaporated (about 3 minutes). Stir in 1 tbs tomato paste and cook 1 minute to deepen flavor.

Add Milk & Tomatoes

Stir in 1/2 cup whole milk and let it simmer gently 2–3 minutes. Add crushed tomatoes, 1 cup stock, 1 bay leaf, 2 tsp fresh thyme (or 1/2 tsp dried), and 1/2 tsp dried oregano. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles.

Slow Cook

Cover partially with a lid and simmer gently for 45–60 minutes, stirring occasionally. If sauce looks too thick, add up to 1/2 cup additional stock or reserved pasta water later. Taste and adjust salt and pepper; add remaining 1/2 tsp salt and 1/4 tsp pepper as needed.

Finish with Cream & Cheese

Stir in 2 tbs heavy cream and 3/4 cup freshly grated Parmigiano-Reggiano. Allow sauce to warm through 2–3 minutes to melt cheese and marry flavors. Remove bay leaf and check seasoning.

Combine pasta with sauce: Add drained fettuccine (or cooked GF penne) to the ragù in the pan off the heat. Add 1/2 cup reserved pasta water and toss gently to coat, adding more pasta water 1–2 tbs at a time if needed to achieve a silky, clingy sauce.

Plate and garnish: Divide among 4 plates (see servings). Sprinkle extra Parmigiano and chopped parsley, if using. Serve immediately with additional cheese at the table.

Leftovers & Storage: Cool sauce completely and refrigerate in an airtight container for up to 3 days or freeze up to 3 months. Rewarm gently on the stovetop with a splash of stock or water to loosen.