Classic Fettuccine Bolognese

fettuccine-bolognese

I always say that every delicious soup, sauce, stew or braise starts with the “Holy Trinity.” The holy trinity in cooking is simply a combination of three aromatic ingredients (carrots, onions and celery), sautéed together to provide a stable flavor base for other ingredients to build upon. Typically, butter or olive oil and the vegetables are cooked to release their aromatic flavors. I use the holy trinity in the majority of all my cooking of meats, soups, stews and other recipes.

One example is my family’s Classic Fettuccine Bolognese. This hearty pasta dish is perfect for fall and winter dining. Bolognese simply means ragu sauce (meat-based sauce) that originated from Bologna, Italy. Red wine and tomatoes are added and then the dish is simmered for hours to produce a thick, rich sauce that is something magical.

On a business trip in New York I asked a chef I had met for his recipe for Fettuccine Bolognese after dining at his restaurant. Although, the recipe was jotted down on a napkin and vague, I’ve adapted the basic instructions. He was adamant on using only Chianti wine, to develop a bold flavor in the Bolognese, which you can pick-up at most liquor stores and pairs beautifully with this dish.

This recipe calls for top round, but you can also use a mixture of ground pork and ground veal too.  I use whatever I have on-hand in our deep freeze from the protein butchered from the farm.

Fresh fettuccine is best used for this dish, but you can also use the dried variety if you choose. And, be sure and pick up a loaf of sourdough bread from your local baker or farmers market to serve on the side…you’ll need it to clean the last little bits from your plate. From my kitchen to yours…Bon Appetit!

Classic Fettuccine Bolognese
Adapted from the Kitchen of Macelleria Restaurant

1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onions
4 cloves of garlic, minced
1 tsp. salt
1 tsp. fresh ground pepper
4 tsp. extra virgin olive oil
1 lb. beef top round
4 ounces pancetta or bacon, finely chopped
1 cup Chianti red wine
½ cup heavy cream
1.5 cups crushed peeled tomatoes
1 T. tomato paste
2 bay leaves
4 cups water
4 T. freshly grated Parmigianino Reggiano cheese
1.5 lbs. fresh fettuccine

Heat olive oil in skillet; add the Holy Trinity (celery, onion and carrots), plus garlic and simmer until vegetables sweat. Add ground beef, pancetta/bacon, salt, pepper, and bay leaves to taste. Brown the beef until all liquid is absorbed, then add the red wine and stir until liquid is absorbed once more. Add tomatoes, tomato paste, cream and water. Cook slowly, uncovered for 2 hours, stirring occasionally, add water as needed.

Cook fresh fettuccine for one minute. Drain pasta, leaving a small amount of water and olive oil. Mix fettuccine with Parmigianino Reggiano, gradually adding the Bolognese sauce to fettuccine and serve.

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