Recipe by Steve
"I have experimented with making several different ragu or bolognese sauces, and this is by far the best and most flavorful. It takes a while to make, but is well worth the effort, and keeps very well. It actually seems better the second or third time. Enjoy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
extra virgin olive oil
mild Italian sausage
pancetta bacon, diced
2 (14.5 ounce) cans
whole peeled tomatoes, with liquid
1 (14.5 ounce) can
chopped Italian flat leaf parsley
chopped fresh basil
chopped fresh thyme
salt and pepper to taste
grated Parmesan cheese
I love ragu or bolognese sauces and have been tweaking the one I usually use. This recipe was great and seemed to solve all the problems of the one I had been using. Turned out perfect, and as always well worth the time and effort! Classic bolognese with good flavor.
I think this was an ok recipe for pasta sauce. I felt the whole ordeal was too labor intensive for the result. Granted, I'm not particularly familiar with bolognese sauce, and was trying this for the first time. Really though, I don't think I'll make it again, the only reason that I'm giving this dish a 3 is because I don't think I'd like this sauce period, even in a restaurant.
This sauce was amazingly rich. It also freezes well and actually is better after the freeze.
LOVE this recipe!!! Prep and cooking times are long; however it is that recipe for special occasions or when you have extra time on your hands. Have always received compliments on this dish. I do tend to add a couple of bay leaves and some oregano and other italian seasonings. ALWAYS get requests at home for this meal.
This recipe was great. I made it a few days before we ate it and the flavors really came together. I can do without the celery though. Instead of just adding basil I used my homemade pesto about 1/4 cup. I think I will use more pesto next time but it gave it a great taste. I might try spaghetti next time. Fettuccini is not my favorite.
This dish is sinfully delicious. I hadn't cooked with 3 different ground meats before. It really made a difference. I used hot Italian sausage instead of mild. I added extra canned tomatoes to the leftovers to suit my taste for a less meaty sauce. The pancetta added a lot to the flavor too. I'm adding this to my recipe collection.
Love this recipe. It is even better a few days later. I substituted ground beef for the pork and used 1 pound of sausage (2 spicy and 2 mild italian sausages). I also used 2 cans of whole, peeled tomatoes and 2 cans of crushed tomatoes with sauce. Finally, I added a small can of tomato paste. I will be making this again as it is worth the time.
I do not use the meats that this recipe called for, therefore I only used bacon and bracciole (rolled up beef slices with parm cheese and garilc in the middle) I've never made sauce with milk in it...very good!
A nice heavy sauce for a cold day.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Fettuccini Bolognese Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 834
** Calories from Fat: 390
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make Chef Johnson’s homemade noodles and rich Bolognese sauce.
A thick, chunky pasta sauce with beef, pork, veggies, and tons of flavor.
See how to make a truly classic ground beef and tomato sauce.