Easiest Way to Make Spaghetti Bolognese Parc

Hearty Fettuccini Bolognese Sauce

After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked.

Recipe Summary Hearty Fettuccini Bolognese Sauce

I have experimented with making several different ragu or bolognese sauces, and this is by far the best and most flavorful. It takes a while to make, but is well worth the effort, and keeps very well. It actually seems better the second or third time. Enjoy!

Ingredients | Spaghetti Bolognese Parc

¼ cup extra virgin olive oil

2 onions, chopped

2 cups chopped celery

1 cup chopped carrots

2 cloves garlic, chopped

½ pound ground veal

½ pound chopped pork

¾ 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

½ 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

Directions

Heat oil in a large, heavy pot over medium heat. Saute onions, celery, carrots and garlic until tender, 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.

Info | Spaghetti Bolognese Parc

prep: 40 mins cook: 2 hrs total: 2 hrs 40 mins Servings: 6 Yield: 6 servings

TAG : Hearty Fettuccini Bolognese Sauce

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