Bring the authentic flavors of Italy to your dining table in under an hour with this easy recipe for a classic dish.
Fettuccine Bolognese is one of those dishes that sounds so fancy it’s hard to believe it could be easy to prepare. I was lucky enough to visit the city it was named for, Bologna, Italy. My daughter and I took a day trip specifically to eat there while we were in Florence a few years ago.
We shared a bowl of Bolognese over gluten-free pasta. Italy is undoubtedly one of the best countries to visit if you have gluten sensitivities, as they take celiac disease very seriously there—many restaurants are certified for their gluten-free cooking.
One of the secrets to an amazing Bolognese is slow cooking the sauce. But that doesn’t mean you have to spend hours standing at the stove. With this recipe, you can develop those intense, savory flavors in under an hour. The dish is hearty and complex with layers of flavor from the beef, tomato sauce, garlic, and veggies. Plus, the milk gives it a rich creaminess that’s positively decadent!
Choosing the right pasta is beneficial to a successful Bolognese. While fettuccine is common, you will more often find it served in Italy with freshly made tagliatelle or pappardelle, another long, flat pasta noodle. I doubt that anyone would say no to this dish, no matter what type of pasta you use. It will taste just as good with any shape, including rigatoni, rotelle, and penne.
What makes Bolognese special?
Ah, the question often asked: How is Bolognese different from other meat sauces? First, Bolognese is a rich, slow-cooked meat ragù—not simply tomato sauce with ground beef. Unlike some tomato sauces that may or may not contain vegetables, this sauce begins with a soffritto of finely chopped onion, carrots, celery, and garlic sautéed slowly in good-quality olive oil. This aromatic base is the foundation of many classic Italian dishes, lending subtle sweetness and depth to the sauce.
The sauce itself is built primarily on ground beef (sometimes with a bit of pork, such as pancetta), and is simmered with a small amount of tomato paste or passata, red wine, and a generous splash of milk. The milk is a hallmark of Bolognese, making the sauce creamy and tenderizing the meat as it cooks. Unlike American-style meat sauces, which are often very tomato-forward, Bolognese uses tomatoes sparingly, allowing the flavors of the meat and aromatic vegetables to shine. The result is a hearty, savory sauce that’s truly unique among Italian ragùs.
How do I store leftovers?
Allow leftover fettuccine Bolognese to cool before refrigerating it in an airtight container for up to 4 days. You can also freeze it after chilling for up to 3 months in freezer-safe containers or zippered bags. Thaw frozen leftovers overnight in the fridge and reheat them gently in a pot on the stove. Add a little broth or water if needed to loosen the sauce. For freezing, it’s best to store the sauce without pasta, if possible, and add it to fresh pasta after reheating. Cooked pasta can become soft after freezing and thawing.
Serving suggestions
Serve fettuccine Bolognese with a nice Antipasto Salad, Italian Salad, or a simple Tossed Salad, accompanied by either Flatbread Pizza or a crusty loaf of bread, along with a bowl of Bread Dipping Oil. Add a vegetable side dish, such as Roasted Broccoli And Cauliflower, Parmesan Brussels Sprouts, or this Spinach And Mushroom Recipe. Finish with this delicious Lemon Cake.
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 2 carrots peeled and finely chopped
- 1 celery rib finely chopped
- 4 garlic cloves minced
- 1 pound lean ground beef
- Salt and pepper to taste
- 3 1/2 tablespoons tomato paste
- 1 bay leaf
- 2/3 cup red wine
- 1/2 cup low-sodium beef broth
- 1 1/4 cups tomato passata
- 1/3 cup skim milk
- 12 ounces fettuccine pasta cooked al dente
- Grated Parmesan for garnish
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook for 5 to 7 minutes until the vegetables are soft.
- Add the ground beef to the pan. Season with salt and pepper. Cook, stirring often, until the beef is browned and no pink remains, about 6 to 8 minutes.
- Stir in the tomato paste and cook for 1 to 2 minutes. Then, add the bay leaf, pour in the red wine, and simmer until it reduces slightly, about 2 minutes.
- Add the beef broth and tomato passata. Bring the mixture to a simmer and let it cook for about 20 minutes so the flavors blend and the sauce thickens. Remove the bay leaf and stir in the milk during the last 5 minutes of cooking. Adjust salt and pepper as needed.
- Add the cooked fettuccine pasta to the sauce and toss to coat evenly. Serve warm, garnished with Parmesan and basil.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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