Fettuccine Bolognese ( Fettuccine alla Bolognese )
Authentic Fettuccine Bolognese (Fettuccine alla Bolognese) with rich, slow-simmered meat sauce, tender pasta, and deep Italian flavor in every bite.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Food processor or sharp knife
- Measuring cups and spoons
- Large pot for boiling pasta
- Colander
Ingredients
- 2 celery stalks roughly chopped
- 2 small carrots peeled and roughly chopped
- 1 medium onion roughly chopped
- 2 tablespoons olive oil
- 1 pound 450 g ground beef
- 1/3 cup 75 g tomato paste
- 1 cup 240 ml whole milk
- 2 cups 480 ml water or beef stock
- 1 bay leaf
- 1 large sprig fresh thyme or 1/2 teaspoon dried thyme
- Kosher salt to taste
- 12 ounces 340 g dry fettuccine
- Freshly grated Parmesan cheese for serving
- Fresh parsley chopped, for garnish
Instructions
Prep the Vegetables
- Finely chop the celery, carrots, and onion using a food processor or knife.
Brown the Meat
- Heat olive oil in a large heavy-bottomed pot over medium heat. Break the ground beef into large chunks, season lightly with salt, and cook until browned on the outside. Remove with a slotted spoon and set aside.
Cook the Soffritto
- Add the chopped vegetables to the pot and cook for 8–10 minutes until softened and lightly golden.
Combine & Deglaze
- Return the browned meat to the pot, stir in tomato paste, and cook for 2–3 minutes. Add a small splash of stock or water, scraping the bottom to release any browned bits, and let it reduce slightly.
Add Milk & Liquid
- Pour in the milk, stir, then add water or stock along with the bay leaf and thyme. Bring to a gentle simmer.
Slow Simmer
- Reduce heat to low and cook uncovered for 2–3 hours, stirring every 30 minutes, until the sauce is thick and the meat is tender. Remove bay leaf and thyme before serving.
Cook the Pasta
- In a separate pot, boil fettuccine in salted water until 2 minutes shy of package instructions for al dente. Reserve 1 cup of pasta water, then drain.
Marry Pasta & Sauce
- Add the pasta to the sauce with 1/2 cup reserved pasta water. Cook together for 2 minutes until the pasta is fully al dente and coated. Add more pasta water if needed for consistency.
Serve
- Top with freshly grated Parmesan and chopped parsley. Serve hot.
Notes
For a richer sauce, add a Parmesan rind during simmering and remove before serving.
The sauce freezes well for up to 3 months. Reheat gently on the stovetop with a splash of stock or pasta water to restore texture.