Ragu alla Bolognese with fettuccine

This is a favorite in my house.  A friend of mine, who has actually been stationed in Italy, said "This actually tastes like something I would eat in Italy!"  Okay, that's about as high a praise as I can get on a dish!

Ground veal may be hard to find so sub your favorite - extra ground beef or sausage - to make up the extra meat.  I used a pound of ground beef and a pound of ground sausage, which is more meat than called for, so I increased the liquid quite a bit.  I also seasoned the ground beef (and the veggies) with salt, pepper, parsley, basil, garlic powder, sage, Italian seasoning (Red Monkey makes an awesome blend), etc.  I added more seasonings to the sauce as it was cooking.  Other than that, I pretty much left it alone.  Super yummy and tastes even better the next day!


Ragu Alla Bolognese with Fettuccine

This recipe is adapted from the classic ragùs of Italy's Emilia Romagna region.

Yield: 8 servings (serving size: 1 1/2 cups)


1 tablespoon olive oil

1 cup finely chopped onion

1 cup finely chopped celery

1/2 cup finely chopped carrot

5 ounces ground veal

5 ounces ground pork

5 ounces ground round

1 cup dry white wine

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1 bay leaf

1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

1 (10 3/4-ounce) can tomato puree

1 cup whole milk

2 tablespoons minced fresh flat-leaf parsley

2 (9-ounce) packages fresh fettuccine, cooked and drained

2 tablespoons grated fresh Parmesan cheese

Parsley sprigs (optional)

Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.

Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.

Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.

CALORIES 369 (29% from fat); FAT 11.8g (sat 4.2g,mono 4.8g,poly 1.4g); IRON 3.7mg; CHOLESTEROL 87mg; CALCIUM 117mg; CARBOHYDRATE 44g; SODIUM 546mg; PROTEIN 21.4g; FIBER 4.2g

Cooking Light, OCTOBER 2002