Mario Batali's Fettuccine Bolognese
Ingredients
- ¼ cextra virgin olive oil
- 2 mediumonions
chopped
- 2 cchopped celery
- 6garlic cloves
chopped
- 1 lbground veal
- 1 lbground pork
- 4 ozpancetta or 4 ounces bacon
finely chopped
- 2cans whole tomatoes
in juice
- 1can reduced-sodium chicken broth
- ½ cwhole milk
- 5 tspchopped fresh thyme or 2 1/2 teaspoons dried thyme
- 12 ozfettuccine
- 1 cfreshly 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.
Mario Batali's Fettuccine Bolognese
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About this Recipe
Craving a hearty, "stick to your ribs" dinner that brings the comfort of a classic Italian kitchen right to your table? This Mario Batali-inspired Fettuccine Bolognese delivers on that promise, offering a deeply savory sauce perfect for a cozy weeknight meal.
Why This Bolognese Works
What makes this recipe truly special is its rich foundation of ground veal, savory pork, and either pancetta or bacon, building layers of flavor that permeate every bite. The slow simmering process allows all these robust ingredients, along with aromatic vegetables and a touch of milk, to meld into a wonderfully complex and comforting sauce. We've simplified things by calling for ground veal, making this authentic experience accessible even if harder-to-find ingredients aren't readily available.
What to Expect
Prepare for a truly satisfying entree. You'll be greeted by a robust, meaty sauce clinging beautifully to strands of fettuccine, offering a comforting warmth with every forkful. The texture of the sauce is rich and thick, not watery, thanks to the combination of meats and whole tomatoes. It's a dish that feels both indulgent and deeply nourishing, perfect for colder evenings or whenever you need a culinary hug. The flavors are savory, slightly sweet from the tomatoes, and wonderfully aromatic from the thyme and garlic, all balanced by the creamy milk.
Customization & Variations
While the recipe calls for veal, it also notes that ground beef can be substituted if veal is hard to find, still yielding a delicious result. Feel free to swap the pancetta for bacon for a slightly smoky twist, as both options are equally fantastic. For the thyme, you can use either fresh or dried, depending on what you have on hand; just remember to adjust the quantity accordingly to ensure the flavor is just right.
Serving & Context
This hearty Bolognese is an ideal centerpiece for a winter dinner or a special weeknight treat. Serve it generously topped with a heap of freshly grated Parmesan cheese, allowing its sharp, salty notes to complement the rich sauce beautifully. It’s truly a satisfying meal on its own, perhaps with a simple green salad on the side.