Fettuccine alla Bolognese Recipe

Prepare the Beef Cheeks

Season the beef cheeks with salt and black pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef cheeks on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.

Cook the Vegetables

In the same pot, add diced onion, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.

Deglaze and Simmer

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer and let it cook for about 5 minutes.

Add Tomatoes and Beef

Stir in the crushed San Marzano tomatoes and return the beef cheeks to the pot. Cover and reduce the heat to low. Let it simmer for 2-3 hours, or until the beef is tender and can be shredded easily.

Cook the Fettuccine

In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Combine and Serve

Once the beef is cooked, shred it with two forks and mix it back into the sauce. Serve the Bolognese sauce over the fettuccine. Garnish with fresh basil and grated Parmesan cheese.