Fettuccine Bolognese Recipe

Prepare soffritto

Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tbs extra-virgin olive oil and 1 tbs butter. When butter melts and begins to foam, add the finely diced onion, carrot, and celery. Sauté, stirring occasionally, until the vegetables are soft and translucent, about 8–10 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the meats

Increase heat to medium-high. Add the pancetta (if using) and cook 2–3 minutes until it renders some fat. Add ground beef and ground veal in a single layer; avoid crowding if necessary brown in batches. Break up the meat with a spoon and cook until nicely browned and most moisture has evaporated, about 6–8 minutes.

Deglaze and simmer with milk

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce until nearly evaporated, about 2–3 minutes. Stir in 1/2 cup whole milk and simmer gently until the milk has mostly absorbed or evaporated, about 4–5 minutes. This step mellows acidity and adds richness.

Add tomatoes and seasonings

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Add 400 ml crushed tomatoes (or passata) and 1 cup stock. Add 1 bay leaf, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if using. Bring to a gentle simmer.

Long, gentle simmer

Reduce heat to low so the sauce barely bubbles. Partially cover the pot and simmer gently for 60–90 minutes, stirring occasionally, until sauce is thickened and flavors have melded. If sauce becomes too thick, add up to 1/2 cup additional stock or reserved pasta water during the final 15 minutes.

Finish the ragu

Remove the bay leaf. Taste and adjust seasoning with salt and pepper. Stir in 2 tbs chopped fresh basil. Keep the ragu warm while you cook the pasta.

Cook pasta

Bring a large pot of water to a rolling boil. Add 2 tbs salt. Add 400 g fresh fettuccine and cook according to package or until al dente, typically 2–4 minutes for fresh pasta. Reserve 1 cup of the cooking water before draining.

Combine pasta and ragu

Add the drained fettuccine directly to the warm ragu in the skillet or Dutch oven. Toss gently, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and create a glossy emulsion, using up to 1/2 cup. Cook together for 1–2 minutes so the pasta absorbs some sauce.

Finish with cheese and basil

Remove from heat. Stir in 3/4 cup freshly grated Parmesan and 1 tsp extra-virgin olive oil until melted and incorporated. Taste and adjust seasoning. If sauce needs more silkiness, add another splash of pasta water. Fold in a few torn fresh basil leaves.

Plate and garnish

Divide the fettuccine among plates. Sprinkle additional Parmesan over each serving and garnish with remaining fresh basil leaves. Serve immediately.