FETTUCCINE BOLOGNESE RECIPE

INGREDIENTS

1 batch Bolognese Sauce:

• Bolognese Sauce (1 portion)
• 4 tablespoons extra virgin olive oil
• 130 g (1 large) white onion, finely chopped
• 450 g lean minced beef
• 4 cloves garlic, finely chopped
• 100 ml red wine
• 150 ml beef stock
• 400 g can of chopped tomatoes
• 500 g tomato passata
• 5 basil leaves, finely chopped
• 2 tablespoons finely chopped flat leaf parsley
• 1 teaspoon dried oregano
• 2 tablespoons Worcestershire sauce
• Juice of ½ lemon
• ½ teaspoon salt
• Freshly groundblack pepper
• 500 g De Cecco non-egg fettuccine, or 900 g fresh egg fettuccine
• A few sprigs of flat leaf parsley, finely chopped

METHOD

Serves 4-6

Preparation time: 20 minutes

Cooking time: 1 ½ hours

BOLOGNESE SAUCE:

This makes enough for 4 generous portions of sauce. If you want more, just double the quantities and follow the same instructions, allowing a bit more time for the sauce’s final slow simmering.

Heat the oil in a saucepan over low heat, add the onions and cook slowly until they have softened and become translucent.

Add the mince and brown gently, breaking the meat up with a fork and stirring continuously. When the meat has lost its raw look, add the garlic. Add the wine, raise the heat and cook until the wine has evaporated, about 5 minutes.

Stir in the stock, tomatoes and passata. Season with the herbs, wine, Worcestershire sauce, lemon juice and salt. Bring to the boil and cook for 5 minutes, stirring often. Check the seasoning, adding pepper to taste.

Lower the heat and cook the sauce very gently for 1 hour 20 minutes

with the lid off. Stir often to prevent the sauce from sticking. It should be at a slow simmer. When the sauce is done, either serve it on hot pasta or allow to cool before covering and storing in the fridge. It will keep well for several days. Heat gently to the simmering point before serving.

COMBINATION:

Bring a large pan of salted water to a rapid boil for the pasta.

Slowly bring the Bolognese sauce to simmering point in a large saucepan.

Drop the fettuccine into the boling water and cook according to packet instructions (remember that egg pasta will cook faster than non-egg pasta).

Drain the pasta. Mix the fettuccine and the Bolognese sauce together and cook gently for a further minute. Divide between heated bowls and serve immediately, garnishing each plate with a sprinkling of parsley.