Fettuccine Bolognese
About this recipe
Fettuccine with rich bolognese built on soffritto (onion, carrot, celery) with rosemary and bay leaf. Optional beef broth cube can be added for extra depth. Ready under 1 hour.
Details
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 2629kcal |
| Protein | 130g |
| Carbohydrates | 258g |
| of which sugars | 49g |
| Fat | 117g |
| Salt | 26g |
Ingredients
100 gr
1 head
10 cloves
50 gr
3 tsp
2.5 tsp
1 leaf
1.25 tbsp
400 gr
200 gr
50 gr
10 gr
250 ml
250 gr
How to Prepare
Chop the soffritto: Finely dice the onion, celery and garlic. It's better to grate the carrots, but you can also finely chop them if you don't have a grater.
Build the base: Heat a pan on medium with 1 tbsp olive oil (or very little). Add onion, carrot, celery + a pinch of salt. Cook 6–8 min until soft and sweet.
Add garlic + herbs: Add garlic, rosemary and bay leaf. Cook 30–45 seconds until fragrant.
Brown the meat: Add minced beef. Break it up and cook 6–8 min until browned and most liquid evaporates.
Tomato concentrate: Add tomato paste. Stir 30 seconds to caramelize slightly.
Add tomatoes: Pour in canned tomatoes/passata. Stir well and bring to a simmer.
Optional broth boost: Dissolve 1 beef cube in 250 ml hot water, pour it into the sauce, then simmer uncovered 10–15 min to reduce and concentrate flavor.
Season & simmer: Add black pepper and other spices by taste.
Cook the pasta: Boil the pasta as directed on the package. Reserve a little pasta water.
Toss & finish: Remove bay leaf. Add pasta to sauce and toss 1–2 min. Add 2–4 tbsp pasta water if needed for glossy coating.
Serve: Plate, spoon extra sauce on top, finish with parmesan (optional).