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Clean recipe · familystylefood.com

Fettuccine Bolognese in 45 Minutes

A thick, soul-satisfying Bolognese that's ready in under an hour. Fair warning — the smell will have everyone in the kitchen before you've even set the table.

Original recipe: familystylefood.com

Yield:
4 servings
Prep:
15 min
Cook:
45 min
Total:
60 min
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Fettuccine Bolognese in 45 Minutes

Ingredients

  1. 2 tablespoons butter
  2. 2 tablespoons extra virgin olive oil
  3. ½ cup finely chopped onion (about ½ of one medium onion)
  4. ½ cup finely chopped carrot (about 1 large, peeled carrot)
  5. ½ cup finely chopped celery (1-2 stalks)
  6. 1 teaspoon kosher salt (plus more to taste)
  7. 1 pound ground beef
  8. 1 cup whole milk
  9. 1 clove finely chopped garlic
  10. ⅛ teaspoon ground nutmeg
  11. ¼ cup tomato paste
  12. 1 cup dry white wine (such as pinot grigio)
  13. ½ cup chicken broth
  14. Freshly ground black pepper to taste
  15. ¼ cup freshly grated Parmesan cheese
  16. 2 tablespoons chopped parsley
  17. ½ pound cooked fettuccine pasta

Instructions

  1. Place a 12-inch deep saute pan over medium heat. Add 2 tablespoons butter and 2 tablespoons extra virgin olive oil to the pan. When the butter has melted and is no longer foaming, add ½ cup finely chopped onion, ½ cup finely chopped carrot, ½ cup finely chopped celery and ½ teaspoon of the salt. Cook 2-3 minutes, stirring to coat the vegetables in the fat, until the onion is translucent.
  2. Add 1 pound ground beef, breaking up clumps with a fork or a spatula. Cook until it's no longer pink, 5-7 minutes, stirring occasionally to mix the meat with the vegetables.
  3. Pour in 1 cup whole milk, then add 1 clove finely chopped garlic and ⅛ teaspoon ground nutmeg. Turn the heat up to medium-high and bring to a lively simmer. Cook, stirring frequently, until the milk is almost completely evaporated, 10-15 minutes. It's okay if the mixture looks a bit curdled at this point.
  4. Push the meat and vegetables to the sides of the pan and add ¼ cup tomato paste to the center. Let it cook in the fat for about 30 seconds, then stir it in to blend with the meat mixture.
  5. Pour in 1 cup dry white wine, ½ cup chicken broth and another ½ teaspoon salt. Stir well to combine. Bring to a simmer. Cook until the liquid has bubbled away and the sauce is thickened, which should take 20-25 minutes. Stir frequently as it cooks, and adjust the heat as needed to be sure the sauce doesn't begin to stick to the bottom of the pan.
  6. Stir in ¼ cup freshly grated Parmesan cheese and 2 tablespoons chopped parsley. Taste the sauce and add more salt, if needed, and black pepper to taste. Add ½ pound cooked fettuccine pasta, or your choice of pasta to a serving bowl. Add the sauce and toss to coat. Serve right away and enjoy!