Fettuccine with Bolognese Sauce Recipe

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You’ll be hard pressed to find anything tastier than a big serving of fettuccine tossed with a generous portion of this classic Italian sauce.
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  • 4 ounces mushrooms - Baby Bella's, sliced
  • 2 slices bacon - chopped
  • 1 onion - medium sized, chopped
  • 2 stalks celery - chopped
  • 2 carrots - peeled and diced
  • 2 teaspoons garlic - chopped
  • 3 tablespoons olive oil
  • 2 bay leaves
  • 2 sprigs rosemary - stemmed and chopped
  • 1 tablespoon basil - dried
  • 1 teaspoon thyme - dried
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 cups milk
  • 28 ounces Italian seasoned tomatoes - crushed
  • 2 cups red wine
  • salt and pepper to taste
  • 1 pound fettuccine
  • parmesan cheese - fresh grated for garnish
  • basil - for garnish
  • ricotta cheese or sour cream for garnish
Container:large sauté pan, skillet, pasta pot, food processor
25 mins
3 hrs
3 hrs
  • In sauté pan, heat 3 tablespoons of olive oil over medium heat.
  • Add mushrooms, bacon, onion, garlic, celery and carrot.
  • Sauté for approximately 10 minutes or until the vegetables are tender.
  • Place all of this in a food process and pulse until well pureéd.
  • In the same sauté pan, place one tablespoon of oil, add the bay leaves and herbs.
  • Cook on low until fragrant (2-3 minutes.
  • Then add the pureéd vegetables back into the pan with the herbs and cook for 5-10 minutes.
  • While that is simmering, brown the ground beef and ground pork in a skillet until no longer pink. Drain.
  • Add the browned ground beef into the skillet with the pureéd vegetables.
  • Add the milk and simmer on medium low until the liquid is evaporated, approximately 10 minutes.
  • Pour in the crushed tomatoes, wine, salt and pepper.
  • Bring to a boil, the reduce the heat and cover. Simmer for 2-2 1/2 hours, stirring occasionally, until the sauce is thick.
  • Cook pasta according to package directions.
  • Toss the sauce with the cooked pasta in a large serving bowl or platter.
  • Serve with shredded cheese, basil and a dollop of ricotta or sour cream.
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