This fettuccine alla bolognese recipe has been tweaked and tweaked over the years and now I think it’s perfect!

Inspired by my sister’s best friend from Rome, this is without a doubt the most comforting plate of pasta around. The flavours deepen and get even more complex as it simmers on the stove (+ the leftovers are even better the next day).

This dish just tastes like Italy to me. I make it probably once a month and then freeze the leftover sauce! Hope you love it as much as our family does.

Prep for the Bolognese:

The ingredient prep for this is known as a mirepoix or soffritto (AKA: celery, onion and carrots all finely chopped up, AKA the best smell in the entire world)

• 2 small carrots/1 medium-large carrot
• 2 celery stalks (I like to throw in the leaves chopped as well)
• 1 small white or yellow onion
• optional: 1-2 garlic cloves

How to make Fettuccine alla Bolognese:

Step One: 

Start by browning the ground beef and pork in a large pot over medium heat with olive oil. Once the meat has browned (should take around 10 minutes) then remove the meat and set to the side.

Step Two:

There should be some fat from the meat in the pot, but if you’re using very lean beef then you may need to add a bit more olive oil (or butter) to the pot at this point. Add the finely chopped carrots, celery, onion and garlic to the pot and cook until they are slightly softened (about 5 minutes).

Step Three:

Add the browned meat back inside the pot and then add tomato paste and a good pinch of salt. Stir until the tomato paste is fully combined and let cook for another 2 minutes.

Step Four:

Deglaze with white wine and continue to stir and let the meat brown even more here. The wine will cook off quickly but the meat will become more golden (take a good 10 minutes). I feel like taking a bit more time here results in a nuttier, more complex flavour in the end.

Step Five:

Add crushed tomatoes/passata and the beef broth and let this come up to a bubble. Reduce the heat to low and simmer, covered, for at least 90 min, (the longer THE BETTER – 2 hours would be prime) stirring occasionally.

Step Six:

In the last 10 minutes, finish with ½ cup of milk and then stir to combine. Let the flavours all come together, taste to adjust salt levels and then we’re ready!

Step Seven:

Serve with pasta (I love using fettuccine, spaghetti or rigatoni) and cover with parmesan.

How to Store the Bolognese:

Cool the sauce completely before transferring it to airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of water or broth if needed to loosen the sauce.