Fettuccine with Bolognese Sauce

By wpolumbo

Pasta and meat - always a winning combination!

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 1 carrot, diced
• 4 cloves garlic, minced
• 1/4 pound pancetta, chopped
• 1 1/2 pounds lean ground beef
• 1 cup dry white wine
• 1 cup whole milk
• 1 6-ounce can tomato paste
• 1 14 1/2-ounce can diced tomatoes, undrained
• 1/4 teaspoon red pepper
• 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
• 1/3 cup fresh flat-leaf parsley, chopped
• 2 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1/4 cup grated Parmesan

Details

Servings 4

Preparation

Step 1

In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan.