🍝 Fettuccine Bolognese

Name: Fettuccine Bolognese
Total time: 180 min
Yield: 6
Cuisine: Italy · Emilia-Romagna
Ingredients: 500 g dried fettuccine; 300 g minced beef; 200 g minced pork; 400 g canned chopped tomatoes and 2 tbsp tomato paste; 1 onion, 1 carrot and 1 celery stalk, finely chopped; 2 tbsp olive oil; salt, black pepper, 1 bay leaf

Origin: Italy · Emilia-Romagna

612kcal

per serving · 350 g

175kcal

per 100 g

32 gProtein9 g / 100 g

23 gFat6.5 g / 100 g

77 gCarbs22 g / 100 g

Fettuccine Bolognese is ribbon pasta served with a slow-cooked meat ragù of minced beef and pork, tomato and a soffritto of onion, carrot and celery. Hours of gentle simmering turn the sauce thick, rich and deeply savoury, and the wide ribbons hold it well. It is served hot as a hearty main course.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef, pork

Not veganbecause of: beef, pork

Contains porkbecause of: pork

Contains glutenbecause of: fettuccine

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Celery

What it is made of

fettuccinebeefporktomatocarrotceleryonion

Recipe

6 servings180 min

Ingredients

500 g dried fettuccine
300 g minced beef
200 g minced pork
400 g canned chopped tomatoes and 2 tbsp tomato paste
1 onion, 1 carrot and 1 celery stalk, finely chopped
2 tbsp olive oil
salt, black pepper, 1 bay leaf

Method

Soften the onion, carrot and celery in the oil over low heat for 10 minutes.
Add the beef and pork and cook until browned, breaking up the meat.
Stir in the tomato paste, tomatoes, bay leaf and 200 ml water.
Simmer uncovered on low heat for 2–3 hours, adding water if it gets too dry; season.
Cook the fettuccine until al dente, toss with the ragù and serve.

How to make it lighter

Use lean beef mince and skip half the pork to cut the fat.
Make the sauce with extra carrot and celery and serve a bigger ladle of ragù on a smaller nest of pasta.
Brown the vegetables in 1 tbsp oil instead of 2; 1 tbsp oil ≈ 120 kcal.

History

Ragù alla bolognese comes from Bologna, where it is traditionally served with fresh tagliatelle, a ribbon pasta very similar to fettuccine. A reference recipe was registered by the Bologna delegation of the Italian Academy of Cuisine in 1982. Outside Italy, the sauce is served with many pasta shapes and is one of the best-known Italian dishes in the world.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →