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Secrets from the Kitchen

Fetuccine Alla Bolognese - Recipe



  • 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:

  1. Mince your beef & veal in a food processor or have your butcher mince for you
  2. Finely dice the onion, carrot, garlic & celery
  3. Heat olive oil in a large heavy based pot and add the onion, carrot, garlic & celery with a sprinkle of sea salt
  4. Cook gently for around 10 minutes then add the minced beef & veal adding a teaspoon of salt & ½ teaspoon of black pepper
  5. Cook for a further 10 minutes stirring from time to time breaking up any lumps in the meat.
  6. Add the tomato paste, stir through until cooked off
  7. Add red wine or port and cook gently for a further 5 minutes or until absorbed
  8. 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
  9. Continue to stir the meat for 2 minutes while boiling, then reduce heat to allow the sauce to simmer. Stir occasionally
  10. Leave the sauce to cook slowly uncovered for 2 hours


Cooking Fettucine:

  1. In a large pot bring 6 litres of water to the boil
  2. Add 2 tablespoons of sea salt and a few drops of olive oil
  3. Before adding the fettucine make sure the water is up to a good fierce boil
  4. Add fettucine and stir it around to separate
  5. Cook for approximately 7 minutes (the only real way to check the fettucine is ready is to taste it)
  6. When the fettucine is ready strain into a colander, swirl the past around the colander and drizzle a little olive oil over the fettucine



  1. Remove sauce from the heat
  2. Add your fettucine to your sauce and fold through the ¾ of your parsley and freshly grated parmesan
  3. Serve in deep warmed bowl, using pasta tongs lifting high to separate each portion from the rest
  4. Sprinkle with remaining parsley & freshly grated parmesan


Bon Appetite!

Let us know how your Fettucine Alla Bolognese went, post a photo and #trunktownrecipes

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