Fettuccine Bolognese Recipe

Cooking Instructions

1. 1

   Prepare the Ragu

   In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5-7 minutes.

2. 2

   Add the minced garlic and cook for another minute until fragrant.

3. 3

   Increase the heat to medium-high, and add the ground beef and pork. Cook until browned, breaking it apart with a spoon, about 8-10 minutes.

4. 4

   Pour in the red wine and let it simmer until reduced by half, about 5 minutes.

5. 5

   Add the crushed tomatoes, salt, and black pepper. Stir well to combine.

6. 6

   Reduce the heat to low, cover, and let it simmer for at least 1.5 to 2 hours, stirring occasionally.

7. 7

   Cook the Fettuccine

   About 15 minutes before the ragu is done, bring a large pot of salted water to a boil.

8. 8

   Add the fettuccine and cook according to package instructions until al dente. Drain and reserve a little pasta water.

9. 9

   Combine and Serve

   Toss the cooked fettuccine with the ragu, adding reserved pasta water if needed to loosen the sauce.

10. 10

    Serve hot, topped with grated Grana Padano cheese.