Fettuccine Bolognese

When it comes to comfort food, few dishes can rival a hearty plate of fettuccine topped with meaty Bolognese sauce. It’s a combination that has stood the test of time, appealing to a wide range of palates with its rich flavours and satisfying textures. In Italy, while traditional Bolognese sauce, or “ragù alla Bolognese,” is usually served with tagliatelle, fettuccine makes an excellent alternative with its flat, wide ribbons that hold the sauce beautifully, making each bite a burst of flavour.

The origin of Bolognese is rooted in the city of Bologna in Northern Italy, where this iconic sauce was traditionally slow-cooked to develop its deep, rich taste. Unlike the marinara-style sauces popular in Southern Italy, a true Bolognese is made with minced meat, typically beef or veal, simmered with vegetables, tomatoes, and a splash of wine. This slow, steady cooking process is key to achieving the complex, layered taste that Bolognese is famous for. As the ingredients cook down, they meld together, creating a thick, velvety sauce that clings to the fettuccine and delivers an unforgettable experience with each bite.

What makes fettuccine such an ideal partner for Bolognese is its shape and texture. The wide, flat noodles provide a substantial base, perfect for holding onto the thick, meaty sauce. With each forkful, you get the satisfying chew of the pasta combined with the rich, savoury flavour of the Bolognese. It’s a combination that feels indulgent yet balanced, offering both comfort and sophistication.

While Bolognese sauce has evolved over time, with families often adding their own touches and ingredients, the essential character of the sauce remains: it’s all about the meat and the slow simmer. Some modern versions may include a touch of milk or cream to add extra richness, while others might use a variety of meats, such as pork and pancetta, to build even more depth of flavour. In any case, the sauce is robust and flavourful, contrasting beautifully with the smooth, mild taste of the fettuccine.

Fettuccine with Bolognese is perfect for gathering family and friends around the table. It’s a dish that encourages people to relax, unwind, and savour each mouthful. Served with a glass of red wine and a sprinkle of Parmesan, this meal feels like a celebration of life’s simple pleasures. And that, perhaps, is the true magic of this classic combination – it brings a taste of Italy into the home, reminding us that sometimes, the most satisfying meals are the ones steeped in tradition and shared with loved ones.

Fettuccine Bolognese

A classic, comforting dish, this fettuccine with meaty Bolognese is packed with rich, savoury flavours and a satisfying, hearty texture. With a slow-simmered sauce made from minced beef, tomatoes, and aromatic vegetables, each bite is a reminder of authentic Italian cooking. Serve this delicious pasta meal with a sprinkle of Parmesan and a glass of red wine for a perfect taste of Italy.

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Course: Main Dish

Cuisine: Italian

Keyword: Beef, Bolognese Sauce, Fettuccine, Fettuccine Bolognese, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Servings: 4 People

Calories: 562kcal

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Ingredients

 

MetricImperial

For the Bolognese Sauce:

• 2 tbsp olive oil
• 1 large onion finely chopped
• 2 medium carrots finely chopped
• 2 stalks celery finely chopped
• 2 cloves garlic minced
• 500 g minced beef or a mix of beef and pork
• 1 cup dry red wine optional
• 400 g chopped tomatoes canned
• 2 tbsp tomato paste puree
• 1 cup beef stock or vegetable stock
• 1 tsp dried oregano
• salt to taste
• black pepper to taste
• 1/2 cup whole milk optional for extra richness

For the Fettuccine:

• 400 g fettuccine pasta
• 50 g Parmesan cheese Freshly grated
• Fresh basil or parsley optional

Instructions

• Heat the olive oil in a large pan over medium heat. Add the chopped onion, carrots and celery. Sauté for 5-7 minutes until softened.
  2 tbsp olive oil, 1 large onion, 2 medium carrots, 2 stalks celery
• Add the garlic and cook for another minute.
  2 cloves garlic
• Increase the heat slightly and add the minced beef. Cook until browned, breaking up the meat with a spoon.
  500 g minced beef
• Pour in the red wine (if using) and cook until it’s mostly evaporated.
  1 cup dry red wine
• Add the canned tomatoes, tomato paste and beef stock. Season with oregano, salt and pepper.
  400 g chopped tomatoes, 2 tbsp tomato paste, 1 cup beef stock, 1 tsp dried oregano, salt, black pepper
• Reduce the heat to low, cover partially, and let it simmer for 1-1.5 hours, stirring occasionally. Add milk towards the end if desired.
  1/2 cup whole milk
• About 10 minutes before the sauce is done, cook the fettuccine in salted boiling water according to package instructions. Drain well.
  400 g fettuccine pasta
• Toss the fettuccine with the Bolognese sauce or spoon the sauce over each serving. Garnish with Parmesan cheese and fresh basil or parsley if desired.
  50 g Parmesan cheese, Fresh basil

Nutrition

Calories: 562kcal | Carbohydrates: 17g | Protein: 30g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 101mg | Sodium: 660mg | Potassium: 992mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5581IU | Vitamin C: 17mg | Calcium: 284mg | Iron: 4mg