Indulge in a culinary journey to Italy with our comprehensive guide to preparing a classic and authentic Fettuccine Bolognese. This beloved dish combines the richness of a slow-simmered Bolognese sauce with the delicate texture of fettuccine pasta, resulting in a hearty and flavorful meal that will tantalize your taste buds. Our collection of recipes provides a step-by-step approach, ensuring that you can recreate this Italian masterpiece in the comfort of your own kitchen. From the traditional Bolognese sauce made with ground beef, tomatoes, and a blend of herbs, to variations that incorporate different types of meat, vegetables, and even a vegetarian option, we have a recipe for every palate. Whether you prefer a quick and simple weekday meal or aじっくりと煮込んだ週末のごちそうをお探しなら、私たちのレシピ集があなたをカバーします。 So, grab your apron and let's embark on a culinary adventure to create the perfect Fettuccine Bolognese.
Let's cook with our recipes!
SIMPLE BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.
WEEKNIGHT BOLOGNESE
Steps:
- Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
- While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
CLASSIC BOLOGNESE
I make many meat-based sauces, or ragu. The original ragu alla Bolognese (meat sauce) dates to the late 19th century and is credited to a cook named Pellegrino Artusi, in 1891. Though it is named for Bologna, Italy, it was first cooked or created in the town of a lesser-known name, Imola, in the region of Emilia-Romagna. Serve this sauce with egg tagliatelle or pappardelle or layer it between egg pasta sheets with bechamel for lasagna alla Bolognese.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat a large, heavy pot over medium heat. Add EVOO, 2 turns of the pan. Add the butter to the oil in small pieces and when the butter foams, add the onions, carrots, celery, garlic and bay and stir, about 5 minutes. Add pancetta and stir 8 to 10 more minutes to render and crisp. Add about a third of the beef and crumble it with a wooden paddle or spoon, let all of the liquid absorb and let the meat begin to lightly caramelize before adding the next third; repeat. Season the meat with salt, pepper, white pepper and nutmeg. Add white wine, about a quarter to a third of a bottle, then stir and let it absorb into the meat. Scrape up all of the fond or the drippings from the meats and vegetables, being careful not to burn the meat. Add milk, tomatoes and about 1 cup stock, a piece of cheese rind from Parmigiano-Reggiano if you have one, then lower heat to simmer, partially cover and cook the sauce 2 1/2 to 3 hours, stirring occasionally and thoroughly with a wooden spoon. Add up to 1 extra cup of stock if needed if sauce gets too thick. The perfect traditional Bolognese should be buttery, uniform and emulsified, the consistency of rich, tender, pourable oatmeal. Remove bay leaf and the rind, if using, from the sauce. Sauce may be made a few days ahead as the longer it sets, the better it gets.
- To serve, cook pasta in salted water 1 minute less than package directions for al dente. Reserve 1 full cup of starchy cooking water, then drain pasta and place back in hot pot.
- Combine pasta with about two-thirds of the sauce, the cooking water and a couple of handfuls of grated cheese, tossing with tongs to combine.
- Serve pasta in shallow bowls with a little torn basil.
HUNT'S® BEEF AND MUSHROOM BOLOGNESE
Beef and mushroom bolognese starts with beef, mushrooms, fennel, and ground red pepper simmered with diced tomatoes before being tossed with pasta. Serve with grated Parmesan cheese if desired.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 44m
Yield 4
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
- Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.
Nutrition Facts : Calories 427.5 calories, Carbohydrate 49.2 g, Cholesterol 69.1 mg, Fat 13.1 g, Fiber 6 g, Protein 31.1 g, SaturatedFat 4.9 g, Sodium 1114.3 mg, Sugar 10.3 g
FETTUCCINE BOLOGNESE
Provided by Ellie Krieger
Categories main-dish
Time 40m
Yield 4 servings, about 2 1/2 cups pasta and sauce each
Number Of Ingredients 14
Steps:
- Set a large pot of water on the stove to boil, and cook the fettuccine according to the directions on the box.
- In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
- Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.
- When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.
Nutrition Facts : Calories 585 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 62 milligrams, Sodium 335 milligrams, Carbohydrate 84 grams, Fiber 14 grams, Protein 43 grams, Sugar 15 grams
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.
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your dish. Look for fresh, organic ingredients whenever possible. This includes using good quality tomatoes, ground beef, and Parmesan cheese.
- Brown the ground beef well. This will help to develop the flavor of the meat. Make sure to use a large skillet or pot so that the meat can brown evenly.
- Simmer the sauce for at least 30 minutes. This will allow the flavors to meld together and develop. The longer you simmer the sauce, the better it will taste.
- Use fresh herbs. Fresh herbs, such as basil, oregano, and thyme, will add a lot of flavor to your sauce. Add them towards the end of the cooking time so that they retain their flavor.
- Serve with your favorite pasta. Fettuccine is a classic choice, but you can also use spaghetti, penne, or any other type of pasta that you like.
Conclusion:
This classic Italian dish is sure to please everyone at your table. With its rich, flavorful sauce and tender noodles, it's a meal that's both comforting and delicious. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!
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