"The belly rules the mind."--Spanish Proverb

Bolognese Sauce w/ Fettuccine Recipe

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This recipe for Bolognese Sauce w/ Fettuccine, by , is from The Cruise Family Cookbook Project, 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!

Kari Bolger


1 ounce dried mushrooms
1/2 cup just boiled water
4 ounces pancetta (or bacon), diced
1 pound ground beef
1 pound Italian sausage, casings removed
2 tablespoons olive oil
1 medium onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, chopped
1 pinch red pepper flakes (to taste)
1 cup white wine (or 1 tablespoon balsamic vinegar)
1 (28 ounce) can diced tomatoes
1 (14 ounce) can tomato puree
2 bay leaves
1 teaspoon oregano (or Italian seasoning)
salt and pepper to taste
1/4 cup heavy cream
1/4 cup parmigiano reggiano (parmesan cheese), grated
1 pound fettuccine


Let the mushrooms soak in the just boiled water until tender, about 15-20 minutes, before chopping finely and reserving the water.

Meanwhile, cook the pancetta, ground beef and sausage in a large saucepan (or dutch oven), crumbling the meat as it cooks with a wooden spoon until brown all over before draining the grease and setting the meat aside.

Heat the oil in the same pan on medium-high heat add the onions, carrots and celery and cook until tender, about 7-10 minutes.

Add the garlic and red pepper flakes and cook until fragrant, about a minute.

Add the meats, reserved mushroom water, wine, diced tomatoes, tomato puree, bay leaves, and oregano and bring to a boil, reduce the heat and simmer, and cook anywhere from 10 minutes to 2-3 hours.

Add the cream and cheese, let the cheese melt into the sauce and season with salt and pepper to taste.

When appropriate, cook the fettuccine as directed on package and toss with the sauce or or serve with the sauce poured on top.

Toss the spaghetti and the sauce or serve the sauce on the spaghetti and garnish with parsley and grated parmigiano reggiano.

Personal Notes:
Personal Notes:
Tip: This sauce freezes well so make a double batch and save half for later!
Note: THe sauce tastes even better the next day!

Nutrition Facts: Calories 564, Fat 43g (Saturated 15g, Trans 0.6g), Cholesterol 105mg, Sodium 646mg, Carbs 58g (Fiber 6g, Sugars 8g), Protein 30g




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