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.
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
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Method Prep:40min › Cook:3hr › Ready in:3hr40min
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.
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.
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.
Serve fettuccine topped with the sauce and Parmesan cheese.