Fettuccine Alla Bolonese Recipe
traditional veal ragù, 24-month aged Parmigiano-Reggiano
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Ingredients
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Pasta
Ragù
Garnish
Method
Pasta Preparation
- 1
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
Ragù Preparation
- 2
Sauté the Vegetables
In a large skillet over medium heat, heat the olive oil. Add the finely chopped onion, carrot, and celery. Cook for about 5-7 minutes, or until the vegetables are softened and translucent. Stir in the minced garlic and cook for an additional minute.
- 3
Brown the Meat
Increase the heat to medium-high and add the ground veal to the skillet. Cook until browned, breaking it up with a spoon, about 8-10 minutes.
- 4
- 5
Incorporate Tomatoes and Milk
Add the crushed canned tomatoes, milk, salt, and black pepper. Stir to combine and bring the mixture to a simmer. Reduce the heat to low and let it cook gently for at least 30 minutes, stirring occasionally.
Assembly
- 6
Combine Pasta and Ragù
Once the ragù has thickened, add the cooked fettuccine to the skillet. If the sauce is too thick, add a bit of the reserved pasta water until desired consistency is reached. Toss gently to coat the pasta with the sauce.
- 7
Serve
Plate the fettuccine alla Bolonese and sprinkle generously with grated 24-month aged Parmigiano-Reggiano. Serve immediately.