Fettuccine Bolognese Recipe
Make Fettuccine Bolognese Recipe in just 1h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bolognese Sauce
Pasta & Finishing
Method
Bolognese Sauce
- 1
- 2
Render pancetta and sweat vegetables
Heat a large heavy-bottomed sauté pan or Dutch oven over medium heat. Add 2 tbsp olive oil and 1 tbsp butter. When butter foams, add the diced pancetta and cook 3–4 minutes until it releases fat and begins to crisp. Add the diced onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, about 6–8 minutes until softened and translucent but not browned.
- 3
Brown the meat
Increase heat to medium-high. Add the ground beef and ground pork in an even layer; let sit undisturbed 2 minutes to brown, then break up with a wooden spoon and cook until no pink remains, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp pepper while cooking. Drain excess fat if there is a large amount, leaving a little for flavor.
- 4
Tomato paste and deglaze
Push the meat mixture to the side, add the tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Add the minced garlic and stir 30 seconds. Pour in the red wine to deglaze the pan, scraping any browned bits from the bottom. Let wine reduce by about half (2–3 minutes).
- 5
- 6
Add tomatoes and simmer low and slow
Add the crushed tomatoes, stock, bay leaf, dried oregano, remaining 1/2 tsp salt, 1/4 tsp black pepper and the optional 1/2 tsp sugar. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer 45–60 minutes, stirring occasionally, until thickened and flavors meld. If the sauce becomes too dry, add a splash of stock or water.
- 7
Finish sauce
Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. If sauce is very acidic, add a pinch more sugar. Keep warm while you cook the pasta.
Pasta & Finishing
- 8
Cook fettuccine
Bring a large pot of salted water to a rolling boil (about 4–5 liters water, 1 tbsp salt). Add the fettuccine and cook according to package directions until al dente (usually 8–10 minutes for dried; shorter for fresh). Reserve 1 cup of pasta cooking water before draining.
- 9
Combine pasta and sauce
Return the drained fettuccine to the pot or a large sauté pan over low heat. Add 1–2 ladles (approx. 1/2–1 cup) of the Bolognese sauce and 1 tbsp butter, toss to combine. Add reserved pasta water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta. Add most of the grated Parmesan (reserve a little for serving) and toss until the sauce is glossy and coats the fettuccine, about 1–2 minutes. If the sauce needs thinning, add more pasta water or a splash of stock.
- 10