Fettuccine Boscaiola Recipe
Meat Sauce, Mushrooms, Peas, A Touch of Cream
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Ingredients
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Pasta
Meat Sauce
Vegetables
Cream
Garnish
Method
Pasta Preparation
- 1
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Meat Sauce
- 2
Sauté the Meat and Vegetables
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
- 3
Add the Meats
Add the ground beef and pancetta (or bacon) to the skillet. Cook until the meat is browned, breaking it apart with a spoon, about 5-7 minutes.
- 4
Incorporate the Tomatoes
Stir in the crushed tomatoes, salt, and black pepper. Bring to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.
Add Vegetables and Cream
- 5
- 6
Finish with Cream
Lower the heat and add the heavy cream. Stir well to combine and let it simmer for another 2-3 minutes. Adjust seasoning if needed.
Combine and Serve
- 7
Mix Pasta with Sauce
Add the cooked fettuccine to the sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.
- 8
Serve
Plate the fettuccine boscaiola and garnish with grated Parmesan cheese and chopped parsley. Enjoy!
