Four meat Bolognese

    Four meat Bolognese


    14 people made this

    About this recipe: This recipe makes the best meat sauce for pasta. It takes a little while to make, but the results are really worth it. The bolognese sauce is made with veal, pork, sausagemeat and pancetta.

    Serves: 6 

    • 4 tablespoons extra-virgin olive oil
    • 2 onions, chopped
    • 250g chopped celery
    • 125g chopped carrots
    • 2 cloves garlic, chopped
    • 225g minced veal
    • 225g chopped pork
    • 335g mild Italian sausages, casings removed
    • 170g pancetta bacon, diced
    • 2 (400g) tins whole plum peeled tomatoes, with liquid
    • 825ml chicken stock
    • 125ml full fat milk
    • 5 teaspoons chopped Italian flat leaf parsley
    • 5 tablespoons chopped fresh basil
    • 5 teaspoons chopped fresh thyme
    • salt and pepper to taste
    • 450g fettuccine pasta
    • 80g grated Parmesan cheese

    Prep:40min  ›  Cook:3hr  ›  Ready in:3hr40min 

    1. Heat oil in a large, heavy pot over medium heat. Saute onions, celery, carrots and garlic until tender, about 10 minutes. Increase heat to high and add veal, pork, sausagemeat and pancetta; cook until meats are evenly brown.
    2. Stir in tomatoes, chicken stock, milk, parsley, basil and thyme. Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. Season with salt and pepper to taste.
    3. Bring a large pot of lightly salted water to the boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
    4. Serve fettuccine topped with the sauce and Parmesan cheese.

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