ITALIAN BOLOGNESE SAUCE RECIPE

Welcome to Bolognese Mastery!
Join us on a culinary journey to perfect the art of making traditional Bolognese sauce and fresh fettuccine. Our channel is dedicated to bringing authentic Italian flavors to your kitchen with detailed tutorials and expert tips:
Soffritto: Learn the foundational Italian cooking technique with a blend of finely chopped onions, carrots, and celery, creating the perfect base for our Bolognese sauce.
Beef and Pork Mixture: Discover how to combine beef and pork for a rich and hearty sauce that brings out the best in both meats.
Red Wine: Elevate your Bolognese with the deep, complex flavors of red wine, enhancing the richness of the sauce.
Italian Tomato Sauce: Master the art of crafting a smooth, flavorful tomato sauce using the finest Italian tomatoes.
Fresh Fettuccine: Follow our step-by-step guides to make fresh, homemade fettuccine that perfectly complements our Bolognese sauce.
Subscribe to our channel for comprehensive videos that walk you through each step of the process, ensuring you create a Bolognese and fresh fettuccine meal that will impress your family and friends. Let’s cook together and celebrate the joy of authentic Italian cuisine!
Ingredients:
For the Bolognese Sauce:
2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced (optional)
1 pound ground beef
1/2 pound ground pork
1 cup dry red wine
2 cups Italian tomato sauce
1/2 cup whole milk
Salt and pepper to taste
Fresh basil (optional)
For the Fresh Fettuccine:
00 flour
egg
Instructions:
1. Make the Fresh Fettuccine:
Prepare the Dough:
On a clean, flat surface, create a mound with the flour and make a well in the center.
Crack the eggs into the well.
Using a fork, gently beat the eggs and gradually incorporate the flour from the edges of the well.
Once the dough starts to come together, knead it with your hands for about 8-10 minutes until smooth and elastic. If too sticky, add more flour; if too dry, add a few drops of water.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
Roll Out the Dough:
After resting, divide the dough into 2-4 smaller portions.
On a lightly floured surface, roll each portion into a thin sheet using a rolling pin or a pasta machine.
Cut the Fettuccine:
If using a pasta machine, run the dough sheets through the fettuccine cutting attachment.
If cutting by hand, lightly flour the dough sheets, roll them into loose cylinders, and cut them into 1/4 inch wide strips. Unroll the strips and lay them out on a floured surface.
2. Make the Bolognese Sauce:
Prepare the Soffritto:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, carrot, and celery. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened and golden.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Meat:
Increase the heat to medium-high and add the ground beef and pork to the pot.
Cook, breaking up the meat with a spoon, until browned and cooked through, about 10 minutes.
Deglaze with Red Wine:
Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot.
Allow the wine to simmer and reduce by half, about 5 minutes.
Add Tomatoes and Simmer:
Stir in the tomato sauce (passata) .
Add the salt and pepper.(optional)
Bring the sauce to a boil, then reduce the heat to low and simmer gently for 1.5 to 2 hours, stirring occasionally.
Finish the Sauce:
Stir in the milk and turn the heat off.
Remove the bay leaves before serving.
3. Cook the Fresh Fettuccine:
Bring a large pot of salted water to a boil.
Add the fresh fettuccine and cook for 2-3 minutes until 1 minute before al dente.
Drain the pasta (keep the pasta water)
and immediately toss with the Bolognese sauce.
4. Serve:
Divide the pasta among plates and top with extra sauce.
Garnish with fresh basil if desired.
Serve hot and enjoy your homemade fettuccine with rich, flavorful Bolognese sauce!
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