Hearty Fettuccini Bolognese Sauce Recipe - Allrecipes.com
Hearty Fettuccini Bolognese Sauce Recipe

Hearty Fettuccini Bolognese Sauce

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    40 mins
  • COOK

    2 hrs

    2 hrs 40 mins


  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, sausage and pancetta; cook until meats are evenly brown.
  2. Stir in tomatoes, chicken broth, 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 a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  4. Serve fettuccini topped with the sauce and Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
May 04, 2010

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.

Most Helpful Critical Review
Dec 15, 2003

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.


14 Ratings

Sep 22, 2008

This sauce was amazingly rich. It also freezes well and actually is better after the freeze.

Jun 15, 2004

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.

Nov 18, 2010

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.

Feb 02, 2004

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.

Jan 02, 2012

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.

Oct 05, 2006

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.


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  • Calories
  • 834 kcal
  • 42%
  • Carbohydrates
  • 70.8 g
  • 23%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 43.4 g
  • 67%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 41.5 g
  • 83%
  • Sodium
  • 1188 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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