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RECIPE
13 INGREDIENTS5 STEPS3hr 30min

Pasta with Bolognese Sauce

4.0
2 Ratings
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.
Pasta with Bolognese Sauce Recipe | SideChef
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.
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.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
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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.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
3hr 30min
Total Time
$5.69
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
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
or equal parts beef, pork and veal
to taste
Salt and Pepper
1.6 lb
Tomatoes , crushed
or Use Italian tomatoes
1 cup
Water
1/2 Tbsp
1 lb
Fettuccine
to taste
Parmigiano-Reggiano
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Nutrition Per Serving

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CALORIES
859
FAT
30.2 g
PROTEIN
46.9 g
CARBS
104.0 g

Cooking Instructions

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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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Nutrition Per Serving
Calories
859
% Daily Value*
Fat
30.2 g
39%
Saturated Fat
8.2 g
41%
Trans Fat
0.6 g
--
Cholesterol
99.8 mg
33%
Carbohydrates
104.0 g
38%
Fiber
8.2 g
29%
Sugars
15.2 g
--
Protein
46.9 g
94%
Sodium
137.2 mg
6%
Vitamin D
--
--
Calcium
122.0 mg
9%
Iron
9.3 mg
52%
Potassium
1170.0 mg
25%
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