Fettucini Bolognese

This recipe is wonderful. Jennifer Segal from once upon a chef; maybe thanked. She says it serves four; so I doubled the recipe.  I had our good friends; Jim & Karen, over for dinner, took over a bowl for two who had surgery and put one more meal in the freezer! I did change up the recipe by using one cup of light cream and one cup 2% milk instead of the whole milk. I only bought one can of crushed tomatoes, so added 1/4 cup of paste and watered it down. I did not end up adding any pasta water to the sauce, as it was not needed and used gluten-free fettucini (Tinkyada). Below is the original recipe. Highly recommend reading through Jennifer's blog on the bolognese, plus she has other great recipes.


Ingredients:

• 2 tablespoons olive oil
• 2 medium onions, peeled and chopped into 1-inch chunks
• 2 carrots, peeled and chopped into 1-inch chunks
• 2 celery stalks, cut into 1-inch chunks
• 3 cloves garlic, minced
• 1 pound ground beef (85% lean)
• 3 ounces pancetta, chopped
• 3/4 teaspoon salt
• 1/2 freshly ground black pepper
• 1/2 cup dry red wine
• 2 cups beef stock
• 1 cup canned crushed tomatoes
• 1/2 teaspoon dried oregano
• 1 cup whole milk
• 1 pound fresh fettucini
• Freshly grated Parmigiano-Reggiano
• Handful chopped parsley or basil

Direction:

Place onions in food processor fitted with metal blade. Pulse until very finely chopped but not pureed. Transfer to a separate bowl.

Add carrots and celery to food processor and pulse until finely chopped.

Transfer vegetables to bowl with onions.

Heat olive oil in large heavy pot over medium-high heat. Add onion and vegetalve mixture and garlic and cook, stirring frequently, until soft, about 10 minutes.  Lower the heat if vegetables start to brown.

Add ground beef, pancetta, salt and pepper and cook over medium-high heat, breaking up meat with a wooden spoon, until meat is no longer pink, 5-10 minutes.

Add red wine and cook until liquid is almost dissolved, 1-2 minutes.

Add beef stock, crushed tomatoes and oregano. Bring to a gentle boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 45 minutes. Stir, then cover completely with lid and simmer 45 minutes more.

Add milk to sauce. Cover with lid slightly ajar and simmer until milk is absorbed, about 35 minutes.
If sauce looks greasy, use soup spoon to skim off no more than 1/4 cup. Taste and adjust seasonings.

When preparing the fettucini; reserve 1 cup of the pasta water, in case the sauce becomes too thick.

Serve with grated Parmesan and fresh herbs if desired.

Freezer Friendly Sauce!