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Weeknight Bolognese with Fettuccine Recipe

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This recipe for Weeknight Bolognese with Fettuccine is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SERVINGS: 6

2 tablespoons olive oil
1 ¼ pounds ground beef (85% lean)
4 ounces white button mushrooms (wiped clean with a damp paper towel and finely chopped)
2 whole carrots (diced)
6 cloves garlic (minced)
1 ½ tablespoons dried oregano
1 ½ tablespoons dried basil
¼ teaspoons red pepper flakes (dried)
2 tablespoons tomato paste
1 ¼ cups dry red wine (like Cabernet Sauvignon)
28 ounces tomatoes (can crushed)
½ tablespoons kosher salt (plus extra to taste)
1 teaspoon ground black pepper (plus extra to taste)
1 pound fettuccine pasta (dried)
¼ teaspoons ground nutmeg
⅓ cups heavy cream
⅔ cups grated parmesan cheese
Directions:
Directions:
1. Heat the olive oil in a large nonstick skillet. Add the ground beef and saute for about a minute, breaking up with a spatula as you stir. Once the meat is broken up and just starting to brown, add the mushrooms and carrots and continue to cook until the meat is nicely browned and there are no liquid juices left in the pan.

2. While the meat browns, bring a large pot of salted water to a boil.

3. Next, add the garlic, oregano, basil, red pepper flakes, and tomato paste to the pan with the meat along with an extra splash of olive oil. Saute for about a minute, stirring, until the garlic is nice and fragrant.

4. Add 1 cup of the red wine, the tomatoes, salt, and pepper to the meat mixture and stir to combine. Let simmer uncovered for 10 minutes.

5. Meanwhile, add the fettuccine to the boiling water and cook according to package directions until al dente. When the pasta is done, drain and lightly toss with a drizzle of olive oil to prevent it from sticking while you finish the pasta sauce.

6. To finish the sauce, stir in the nutmeg, heavy cream, and 1/4 cup wine. Let simmer for about 5 minutes to allow the flavors to meld. Turn off the heat and stir in the Parmesan cheese. Serve up the pasta into bowls, top with the bolognese sauce, extra Parmesan cheese, and salt and pepper to taste. Enjoy!
Personal Notes:
Personal Notes:
This entree is worthy enough to serve company. Always a favorite pasta dish at our house that is filled with a wonderful blend of flavors; this is truly a savory dish! The recipe is suppose to be for 6 servings but at our house, it is closer to 4 servings.

 

 

 

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