4 servings
Ingredients
Bolognese (ragu) sauce
5-6 tbsp extra-virgin olive oil
2 onions, chopped
2 stalks celery, chopped
6 garlic cloves, chopped
1 pound ground beef
1 pound ground pork
4 tomatoes, diced
2 cups chicken stock or broth
1/2 cup whole milk
Fresh thyme or basil, chopped
Salt and pepper
Parmesan cheese
Fettuccine
12 ounces fettuccine
Directions
1. In a large pot, add olive oil over medium heat. Add all vegetables except tomatoes and sauté until tender.
2. Turn heat on high. Add all meats and sauté until well-cooked.
3. Add tomatoes and the stock, milk and herbs. Reduce heat to medium-low and simmer uncovered about an hour. Add more stock, salt and pepper, if needed.
4. Meanwhile, cook fettuccine aldante in a pot of boiling salted water, stirring occasionally. Drain.
5. Add fettuccine to the pot with Bolognese sauce. Sprinkle with Parmesan. Serve.
