
Secrets from the Kitchen
Fetuccine Alla Bolognese - Recipe
Ingredients
- 500g Fresh Fettucine
- 150g Lean Boneless Beef (chuck steak or fillet)
- 150g Lean boneless veal (topside or girello)
- 4 tbsp olive oil
- 1 medium onion
- 1 carrot
- 1 celery stalk
- 1 clove garlic
- 1 tbsp tomato paste
- 100ml red wine or port
- 20g parsley, washed dried & finely chopped
- 750g San Marzano tomatoes chopped, tin
- Salt
- Black pepper
- Sea salt
- Handful of Parmesan freshly grated
Bolognese Sauce Method:
- Mince your beef & veal in a food processor or have your butcher mince for you
- Finely dice the onion, carrot, garlic & celery
- Heat olive oil in a large heavy based pot and add the onion, carrot, garlic & celery with a sprinkle of sea salt
- Cook gently for around 10 minutes then add the minced beef & veal adding a teaspoon of salt & ½ teaspoon of black pepper
- Cook for a further 10 minutes stirring from time to time breaking up any lumps in the meat.
- Add the tomato paste, stir through until cooked off
- Add red wine or port and cook gently for a further 5 minutes or until absorbed
- Mix in the Italian diced tomatoes and bring the sauce to the boil while continuously stirring to prevent the meat from sticking to the pot
- Continue to stir the meat for 2 minutes while boiling, then reduce heat to allow the sauce to simmer. Stir occasionally
- Leave the sauce to cook slowly uncovered for 2 hours
Cooking Fettucine:
- In a large pot bring 6 litres of water to the boil
- Add 2 tablespoons of sea salt and a few drops of olive oil
- Before adding the fettucine make sure the water is up to a good fierce boil
- Add fettucine and stir it around to separate
- Cook for approximately 7 minutes (the only real way to check the fettucine is ready is to taste it)
- When the fettucine is ready strain into a colander, swirl the past around the colander and drizzle a little olive oil over the fettucine
Serving:
- Remove sauce from the heat
- Add your fettucine to your sauce and fold through the ¾ of your parsley and freshly grated parmesan
- Serve in deep warmed bowl, using pasta tongs lifting high to separate each portion from the rest
- Sprinkle with remaining parsley & freshly grated parmesan
Bon Appetite!
Let us know how your Fettucine Alla Bolognese went, post a photo and #trunktownrecipes