Description
Classic Fettuccine Bolognese
Ingredients:
12 oz fettuccine pasta
1 lb ground beef
1 small onion, finely chopped
2 garlic cloves, minced
1 medium carrot, finely diced
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
1/2 cup beef broth
1/2 tsp Italian seasoning
1/4 cup grated Parmesan cheese
2 tbsp olive oil
Salt and pepper to taste
Fresh basil leaves for garnish
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Prepare the Bolognese sauce:
Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and carrot. Sauté for 3-4 minutes until softened.
Cook the meat:
Add the ground beef to the skillet and cook until browned. Season with salt, pepper, and Italian seasoning.
Simmer the sauce:
Stir in the crushed tomatoes, tomato paste, and beef broth. Lower the heat and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens.
Combine pasta and sauce:
Add the cooked fettuccine to the skillet and toss to coat in the Bolognese sauce. If the sauce is too thick, stir in a bit of the reserved pasta water.
Serve and garnish:
Plate the pasta, sprinkle with grated Parmesan cheese, and garnish with fresh basil leaves. Serve hot!
This hearty and flavorful fettuccine Bolognese is a comforting classic that’s perfect for a cozy dinner. A rich sauce paired with tender pasta – it’s sure to impress!
Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure all vegetables are finely chopped to melt into the sauce. After browning the beef, drain any excess fat for a less greasy sauce. When simmering, keep the heat low to allow flavors to deepen without burning. When combining pasta and sauce, do so in the skillet off the heat to prevent overcooking the pasta, tossing thoroughly to ensure every strand is coated.
Serving Suggestions
This rich pasta pairs beautifully with a simple side salad dressed with a sharp vinaigrette to cut through the richness. Garlic bread is a classic accompaniment for soaking up extra sauce. For a complete Italian meal, start with an antipasto platter. A medium-bodied red wine like a Chianti or Sangiovese complements the hearty beef flavors perfectly.
How-to Summary
In summary: cook fettuccine al dente, reserving pasta water. Sauté onion, garlic, and carrot. Brown ground beef and season. Add tomatoes, paste, and broth, then simmer to thicken. Toss drained pasta with the sauce, using pasta water to adjust consistency. Garnish with Parmesan and basil.
Frequently Asked Questions
Can I use a different type of pasta? Yes, tagliatelle is the traditional choice, but pappardelle, rigatoni, or spaghetti work well.
How can I make this sauce ahead of time? The Bolognese sauce can be made 2-3 days in advance and stored in the fridge; its flavor often improves. Reheat gently before combining with freshly cooked pasta.
Can I substitute the ground beef? Absolutely. A mix of beef and pork is traditional. For a lighter version, ground turkey or chicken can be used, but add a splash of red wine for depth.
Why reserve pasta water? The starchy water helps the sauce adhere to the pasta and is the perfect tool for thinning a sauce that has become too thick.
Is there a way to make this vegetarian? Yes, replace the beef with 2 cups of finely chopped mushrooms and a cup of cooked brown lentils for a hearty, umami-rich alternative.
Common Mistakes to Avoid
- Overcooking the pasta. Cook only to al dente, as it will continue to cook slightly in the sauce.
- Not seasoning in layers. Season the vegetables and beef as you cook, not just at the end.
- Using high heat during the simmer. A gentle simmer prevents burning and allows flavors to meld.
- Skipping the step of reserving pasta water, which is crucial for achieving the ideal saucy consistency.
- Using pre-grated Parmesan cheese from a canister. Freshly grated cheese melts better and offers superior flavor.
Conclusion
Mastering this Classic Fettuccine Bolognese is about embracing the simple process of building layers of flavor. From the initial sauté of aromatics to the final simmer, each step contributes to a deeply satisfying and comforting dish. By following this enhanced guide and avoiding common pitfalls, you can consistently create a restaurant-quality pasta that is sure to become a cherished favorite for any dinner occasion.