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
  1. 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.
  2. 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.
  3. 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.
  4. Serve fettuccini topped with the sauce and Parmesan cheese
One of my favorite dishes. Takes a little time and effort to complete but the results are well worth the effort.