Ingredientes para Mario Batali's Fettuccine Bolognese
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Cómo preparar 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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