Fettuccini With Bolognese Sauce
1/4 cup virgin olive oil
2 onions, chopped
2 cups chopped celery
1 cup chopped carrots
2 cloves garlic, chopped
1/2 pound ground veal
1/2 pound ground pork
3/4 pound mild Italian sausage
6 ounces pancetta bacon, diced
2 (14.5 ounce) cans whole peeled tomatoes, with liquid
1 (14.5 ounce) can chicken broth
1/2 cup whole milk
5 teaspoons chopped Italian flat leaf parsley
5 tablespoons chopped fresh basil
5 teaspoons chopped fresh thyme
salt and pepper to taste
1 pound fettuccini pasta
1 cup grated Parmesan cheese
Heat oil in a large, heavy pot over medium heat. Saute onions, celery, carrots and garlic until tender and translucent, about 10 minutes. Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown.
Stir in tomatoes, chicken broth, milk, parsley, basil and thyme. Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. Season with salt and pepper to taste.
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Serve fettuccini topped with the sauce and Parmesan cheese
Pairs Well With
One of my favorite dishes. Takes a little time and effort to complete but the results are well worth the effort.