Best 4 Fettuccine Bolognese Recipes
**A Culinary Journey to Bologna: A Symphony of Flavors in Fettuccine Bolognese**
In the heart of Italy's Emilia-Romagna region lies Bologna, a city renowned for its rich culinary heritage. Among its many celebrated dishes, Fettuccine Bolognese stands as a testament to the region's passion for food and the art of cooking. This classic pasta dish, often referred to as "ragù alla bolognese," is a symphony of flavors that has captivated taste buds for generations.
Our curated collection of Fettuccine Bolognese recipes takes you on a culinary journey to Bologna, offering a diverse range of interpretations that showcase the versatility of this iconic dish. From traditional recipes that stay true to the original flavors to creative twists that add a modern touch, we have something for every palate.
Whether you're a seasoned home cook looking to recreate the authentic Bolognese experience or a beginner seeking to explore the wonders of Italian cuisine, our recipes provide a step-by-step guide to crafting this delectable dish. Discover the secrets behind the perfect ragù, a slow-simmered meat sauce that forms the heart of Fettuccine Bolognese. Learn the art of selecting the right pasta, cooking it to al dente perfection, and incorporating fresh, seasonal ingredients that enhance the dish's overall flavor profile.
Our recipes offer variations that cater to different dietary preferences and restrictions. From classic meat-based ragùs to vegetarian and vegan alternatives, we ensure that everyone can enjoy the delights of Fettuccine Bolognese. Explore recipes that utilize a variety of vegetables, legumes, and plant-based proteins to create hearty and flavorful sauces that rival the traditional meat-based versions.
As you embark on this culinary adventure, immerse yourself in the rich history, culture, and passion that surrounds Fettuccine Bolognese. Discover the stories behind the dish, the significance of its ingredients, and the techniques that have been passed down through generations to create this timeless masterpiece.
Prepare to tantalize your taste buds and embark on a culinary adventure with our comprehensive collection of Fettuccine Bolognese recipes. Let the flavors of Bologna ignite your senses as you create a dish that embodies the essence of Italian culinary excellence.
MARIO BATALI'S FETTUCCINE BOLOGNESE
A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit.
Provided by yooper
Categories Sauces
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- heat oil in heavy large pot over medium heat.
- Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
- Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
- Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
- Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
- Season to taste with salt and pepper.
- Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
- Drain.
- Add fettuccine to pot with ragu and toss to blend.
- Transfer to large bowl.
- Sprinkle with 1/2 cup Parmesan.
- Serve, passing remaining Parmesan seperately.
FETTUCCINE BOLOGNESE
Categories Cheese Dairy Pasta Pork Tomato Kid-Friendly Dinner Parmesan Meat Veal Fall Winter Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy large pot over medium heat. Add onions, celery and garlic and sauté until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork and pancetta and sauté until meat is brown, breaking up meat with back of fork, about 10 minutes. Add tomatoes with their juices, 1 3/4 cups stock, milk and thyme. Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally. Season ragù to taste with salt and pepper.
- Cook fettuccine in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Add fettuccine to pot with ragù and toss to blend. Transfer to large bowl. Sprinkle with 1/2 cup Parmesan. Serve, passing remaining Parmesan separately.
MUSHROOM BOLOGNESE WITH FETTUCCINE
A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you'll have a hearty dinner for just 300 calories.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
- In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
- Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
- Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Nutrition Facts : Calories 300, Carbohydrate 47 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 6 g, TransFat 0 g
FETTUCCINE ALLA BOLOGNESE
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. Add onions, celery and carrots, cook for 10 minutes and stir often. Add the beef, veal and pork to the pan. Cook over medium heat until browned, stir until the meat completely crumbles. Add the wine, salt and pepper, nutmeg and the bay leaf. Bring to a gentle boil. Reduce heat, and simmer for 50 minutes. Remove the bay leaf and set aside. Boil the pasta, drain it and add to the sauce. Toss the pasta until fully coated. Sprinkle with the Parmigiano cheese and enjoy.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Brown the meat well. This will help to develop flavor and prevent the sauce from being greasy.
- Simmer the sauce for at least 30 minutes. This will allow the flavors to meld and develop.
- Use a good quality pasta. A high-quality pasta will hold its shape and texture better than a cheaper pasta.
- Cook the pasta al dente. This means that the pasta should be cooked until it is firm to the bite.
- Garnish with fresh herbs. This will add a pop of color and flavor to your dish.
Conclusion:
Fettuccine Bolognese is a classic Italian dish that is easy to make and always a crowd-pleaser. The key to a great Bolognese sauce is to use fresh, high-quality ingredients and to simmer the sauce for at least 30 minutes. With a little bit of effort, you can make a Fettuccine Bolognese that is as good as, if not better than, what you would get at a restaurant.
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