Friday, February 27, 2009

Fettuccine with Bolognese Sauce

Makes 4 to 6 servings
* 1 tablespoon olive oil
* 1 large yellow onion, diced
* 3 stalks celery, diceed
* 1 carrot, diced
* 4 cloves garlic, minced
* 1/4 pound pancetta, chopped
* 1 1/2 pounds lean ground beef
* 1 cup dry white wine
* 1 cup whole milk
* 1 6-ounce can tomato paste
* 1 14½-ounce can diced tomatoes, undrained
* 1/4 teaspoon red pepper
* 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
* 1/2 cup fresh flat-leaf parsley, chopped
* 2 1/2 teaspoons kosher salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon ground nutmeg
* 1/4 cup grated Parmesan

In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan.

To Freeze: Omit the pasta and the Parmesan. Let the sauce cool, then ladle it into resealable freezer bags. Store for up to 3 months.

To Reheat: Thaw the sauce overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Meanwhile, cook the pasta. Spoon the sauce over it and sprinkle with Parmesan.

Photo: Sang An


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