Fettuccine Bolognese Recipe

Make the dough

On a clean work surface, mound the flours and make a large well. Crack the eggs into the well, add olive oil and salt. Using a fork, whisk the eggs gently, gradually incorporating flour from the inner walls until a shaggy dough forms.

Knead and rest

Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

Roll and cut fettuccine

Divide dough into 2 pieces. Flatten and pass through a pasta roller or roll by hand until about 1.5 mm thick. Dust with semolina and cut into 10–12 mm wide fettuccine. Toss lightly with semolina to prevent sticking and allow to rest while you finish the sauce (or hang to dry briefly).

If using store-bought pasta, skip to cooking in the 'Finish' section; fresh pasta will cook in 2–3 minutes in boiling salted water.

Sweat aromatics and render pancetta

In a large, heavy-bottomed pot over medium heat, add olive oil and butter. When butter melts, add chopped pancetta and cook 2–3 minutes until lightly golden. Add diced onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Brown meat

Increase heat to medium-high. Add ground beef and ground pork in batches, breaking up with a spoon. Cook until no longer pink and starting to brown, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.

Develop flavor

Stir in tomato paste and cook 2 minutes to caramelize. Pour in red wine to deglaze, scraping any browned bits from the pan. Cook until wine is mostly evaporated, about 3–4 minutes.

Add dairy and tomatoes

Lower heat to medium. Stir in milk and simmer until mostly absorbed, about 4 minutes. Add crushed tomatoes and beef stock, then add dried oregano, bay leaf, thyme, remaining salt and pepper, and a pinch of nutmeg. Stir to combine.

Simmer low and slow

Bring the sauce to a gentle simmer, then reduce heat to very low. Partially cover and simmer gently for 1.5 to 2 hours, stirring occasionally and breaking up any large pieces of meat. If the sauce reduces too quickly, add a splash of stock or water. The finished ragu should be thick, rich and glossy.

Adjust and finish

Remove bay leaf and thyme stems if using fresh. Taste and adjust seasoning with salt and pepper. Stir in 1 tablespoon butter for sheen and richness, then keep warm until ready to serve.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add fresh fettuccine and cook 2–3 minutes until al dente (longer for dried). Reserve 1 cup pasta cooking water, then drain pasta.

Combine pasta and ragu

Return a splash of reserved pasta water to the ragu to loosen if needed. Add cooked fettuccine directly to the sauce and toss over low heat for 1–2 minutes until pasta is coated and the sauce clings. If the sauce seems dry, add more reserved water, a tablespoon at a time.

Finish and serve

Stir in grated Parmesan and chopped parsley. Taste and finish with a final pinch of coarse salt and freshly ground black pepper. Divide into 4 bowls (see servings) and top with extra Parmesan if desired.