Mario Batali's Fettuccine Bolognese
A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit.
Ingredients
- ¼ cupextra virgin olive oil
- 2 mediumonions, chopped
- 2 cupschopped celery
- 6garlic cloves, chopped
- 1 lbground veal
- 1 lbground pork
- 4 ouncespancetta or 4 ounces bacon, finely chopped
- 2cans whole tomatoes, in juice
- 1can reduced-sodium chicken broth
- ½ cupwhole milk
- 5 teaspoonschopped fresh thyme or 2 1/2 teaspoons dried thyme
- 12 ouncesfettuccine
- 1 cupfreshly grated parmesan cheese
Directions
- 1
heat oil in heavy large pot over medium heat.
- 2
Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
- 3
Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
- 4
Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
- 5
Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
- 6
Season to taste with salt and pepper.
- 7
Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
- 8
Drain.
- 9
Add fettuccine to pot with ragu and toss to blend.
- 10
Transfer to large bowl.
- 11
Sprinkle with 1/2 cup Parmesan.
- 12
Serve, passing remaining Parmesan seperately.