Zutaten für Mario Batali's Fettuccine Bolognese
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Zubereitung von Mario Batali's Fettuccine Bolognese
- Heat olive oil in a large, heavy-bottomed pot over medium heat.
- Add onion, celery, and garlic; sauté until softened and lightly browned, about 10 minutes.
- Increase heat to medium-high.
- Add ground beef and pork (if using), and pancetta or bacon (if using). Cook, breaking up the meat with a spoon, until browned, about 10 minutes.
- Stir in crushed tomatoes, chicken broth, milk, and thyme.
- Reduce heat to low, cover, and simmer for 1 hour 15 minutes, stirring occasionally. Add more broth if the sauce becomes too thick.
- Season generously with salt and pepper to taste.
- While the sauce simmers, cook fettuccine according to package directions until al dente.
- Drain the pasta, reserving about ½ cup of pasta water.
- Add the cooked fettuccine to the pot with the Bolognese sauce. Toss to coat, adding a little pasta water if needed to loosen the sauce.
- Serve immediately, topped with ½ cup grated Parmesan cheese. Pass extra Parmesan at the table.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
50g
Fat
100g
Carbs
27g
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Celebrity Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Sauces Main Dish Condiments Etc Beef Pasta Pork Vegetables Oven Easy European Dinner Party Fall Heirloom Historical Holiday Event Winter Italian Stove Top Dietary Seasonal Comfort Food Veal Savory Sauces Meat Pasta Rice And Grains Novelty Taste Mood Equipment 4 Hours Or Less
