Fettuccine alla Bolognese
​Fettuccine w/Meat Sauce

Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Laurie McGowan ​

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Ingredients: 

• 1/4 cup MOV Extra Virgin Olive Oil
• 1 onion, coarsely chopped
• 1 celery stalk, finely chopped
• 1 carrot, peeled, finely chopped
• 1 NHHS Bay Leaf

• 3/4 pound ground beef (20% fat content is best)
• 1/4 pound ground pork 
• 3 slices prosciutto, finely chopped
• 1 6-ounce can tomato paste
• 1/2 cup dry white wine
• NHHS Sea Salt to taste
• 1-35 ounce can peeled plum tomatoes (and ½ can of water)
• 1 lb high quality fettuccine
• 2-3 tablespoons MOV Balsamic Vinegar 

Directions:

In large skillet over medium heat, sauté chopped onion, celery, carrot and bay leaf in the MOV EVOO, until the onion is translucent. 

Add ground beef, pork and prosciutto to the sautéed vegetable – using a wooden spoon to break up the meat. 
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When meat is fully cooked, add tomato paste and stir to incorporate.

Add white wine and simmer until the wine evaporates. 

Add the crushed tomatoes and ½ can (from the tomatoes) of water.

Bring the sauce to a boil and then reduce to a simmer.
Simmer uncovered for approximately 2 hours.

Add Sea Salt to taste and 2-3 tablespoons of Balsamic Vinegar.

Bring a pot of salted water to boil.

Cook the fettuccine until al dente (1-2 minutes less that package instructions).

Drain fettuccine (save a bit of pasta water) and add to the Bolognese sauce and stir to combine. 

​Add some of the pasta water if needed for thinner consistency.

Serves 4-6
​​​​Enjoy!

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