s RAGU ALLA BOLOGNESE WITH FETTUCCINE *****
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s RAGU ALLA BOLOGNESE WITH FETTUCCINE *****
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Ingredients
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Instructions Instructions: *** 6-7-13 well another rainy day and great again *** 9-26-08 excellent, great for a rainy evening, I don't think it needs to get cooked quite so long in each section *** This recipe is adapted from the classic rag·s of Italy's Emilia Romagna region. 1 tablespoon olive oil 1 cup finely chopped onion 1 cup finely chopped celery 1/2 cup finely chopped carrot 5 ounces ground veal 5 ounces ground pork 5 ounces ground round 1 cup dry white wine 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 1 bay leaf 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth 1 (10 3/4-ounce) can tomato puree 1 cup whole milk 2 tablespoons minced fresh flat-leaf parsley 2 (9-ounce) packages fresh fettuccine, cooked and drained 2 tablespoons grated fresh Parmesan cheese Parsley sprigs (optional) Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan. Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally. Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired. Yield: 8 servings (serving size: 1 1/2 cups) CALORIES 369 (29% from fat); FAT 11.8g (sat 4.2g,mono 4.8g,poly 1.4g); IRON 3.7mg; CHOLESTEROL 87mg; CALCIUM 117mg; CARBOHYDRATE 44g; SODIUM 546mg; PROTEIN 21.4g; FIBER 4.2g Cooking Light, OCTOBER 2002 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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