TLC Cooking "Fettuccine Bolognese"

Fettuccine Bolognese

INGREDIENTS

1/4	cup unsalted butter
1	tablespoon olive oil
1	medium onion, small dice
2	medium carrots, small dice
2	medium stalks celery, small dice
salt
1	pound ground chuck
1	pound ground pork
1/2	cup dry white wine
1	bay leaf
3	cups strained tomatoes
1	cup water
few gratings nutmeg
1/2	grated parmesan cheese

PREPARATION:

Heat olive oil and butter in 12" straight-sided pan, add chopped onion, diced carrots and diced stalks of celery. Sauté with pinch of salt and pepper on low simmer until tender – about 10 minutes or so. Add ground pork and ground beef chuck to pan and let simmer on low until cooked through – not looking for any browning. Add 1/2 cup of white wine, 3 cups strained tomatoes, 1 cup of water and 1 bay leaf to the pan and stir. Let simmer and gently cook for 2 and 1/2 hours, stirring occasionally.
Before serving, add approximately 1 teaspoon of grated nutmeg to the sauce. Pour over a bed of fettuccine pasta. Add 1/2 cup grated parmesan cheese and serve.

This recipe appears in: Italian

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