Recipe: Fetuccine With Bolognese

Photo: Lanie

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Edited by: Lanie, Barnaby Dorfman

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April 30, 2009

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Yield: served 4

Ingredients

3	tablespoons olive oil
2	tablespoons butter (reduce to 1 tablespoon butter)
115	g( 40z) bacon ( chopped, Lower soduim bacon)
1	small onion, finely diced
1	small carrot, finely diced
1	stalk celery, finely diced
1	clove garlic, minced
400	g(13 0z) ground beef
½	cup dry white wine
2	tablespoons tomato pure
½	cup beef broth stock ( I add more beef stock)
1	box fetuccine
	parmesan/ grated
2	tablespoons milk

Preparation

Step 1	Sautee bacon in the pan until the almost cook and remove the fat oil and put aside. Add butter and olive oil into the pan then sautee garlic, onion until brown, add ground beef then add chopped bacon, carrot, celery and cook until the carrot and celery is cook.
Step 2	Add wine and boil for 2-3 minutes until reduced by more than half. Mix tomato puree, stock, salt, and pepper. Bring to boil then reduce the heat and simmer uncovered for 1 1/2 hours. I add milk then keep boiling until almost dry out. Served over fetuccine or anykind of pasta.

About Fetuccine With Bolognese

I tried my recipe from my Pasta Perfection" cookbook from babette that she give me on my 40's birthday and this is my first time using this cookbook. This is very good although need to use bacon with lower soduim or only a small portion of bacon use in this recipe because my husband said, it taste good, but don't put too much bacon. Also I added 1/2 cup tomato puree instead only 2 tablespoon and I added more on beef broth stock. The recipe said cook the sauce for 2- 2 1/2 hours, but I only cook 1 hour.