RECIPE
13 INGREDIENTS5 STEPS3HR 30MIN

Pasta with Bolognese Sauce

4.0
2 Ratings
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In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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This is a dish from Bologna, Italy, hence the name. In Italy is known as Ragu alla bolognese. It's a meat-base sauce, so delicious and easy to make.

3HR 30MIN

Total Cooking Time

13

Ingredients
In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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3 Tbsp
Extra-Virgin Olive Oil
1
Medium Yellow Onion , diced
1/2 cup
Celery , diced
1/2 cup
Carrots , diced
3 cloves
Garlic , minced
2 Tbsp
Tomato Paste
1 lb
Ground Beef
equal parts beef, pork and veal
to taste
Salt and Pepper
1.6 lb
Tomatoes , crushed
Use Italian tomatoes
1 cup
Water
1/2 Tbsp
1 lb
Fettuccine
to taste
Parmigiano-Reggiano
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Directions

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Step 1
Put a pot or a dutch oven over medium heat. Add the Extra-Virgin Olive Oil (3 Tbsp) and allow to get hot, then add the Carrots (1/2 cup) , Yellow Onion (1) , Celery (1/2 cup) , Garlic (3 cloves) , and salt. Stir and cook until the vegetable softened a little, about 5 minutes.
Step 2
Add Ground Beef (1 lb) , breaking it up with a spoon, add Salt and Pepper (to taste) . Cook until the meat has begun to brown, 5-7 minutes.
Step 3
Add Tomato Paste (2 Tbsp) and stir until is mixed with the meat. Add Tomatoes (1.6 lb) rinse the box with Water (1 cup) and add it in, add Dried Basil (1/2 Tbsp) and mix together. Bring the sauce to a boil, then reduce heat to low, cover and simmer for three to four hours.
Step 4
Once the sauce has finished cooking, taste it, and adjust the seasoning to your liking. Then add half of the sauce to cooked Fettuccine (1 lb) and toss to coat.
Step 5
To serve, place pasta in shallow bowls and spoon the rest of the sauce over the pasta and grate Parmigiano-Reggiano (to taste) on top.

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