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Bolognese Sauce with Fettuccine

A big batch of hearty Bolognese sauce is the ultimate make-ahead meal. The meaty sauce almost tastes better the next day and freezes beautifully. Jars of this homemade sauce make a great gift for neighbors and friends.

Serves 8
Ready in 195 mins
Prep time 30 mins
Cooking time 165 mins
694 calories per serving
See nutrition information

Ingredients

> 3 small onions, coarsely chopped
> 3 stalks celery, coarsely chopped
> 3 small carrots, peeled and coarsely chopped
> 3 tbsp olive oil
> 1 lb lean ground beef
> 1 lb ground pork
> 2 cups dry white wine
> 1 (6 oz) can Hunts ® Tomato Paste
> 2 bay leaves
> 4 cups low-sodium chicken broth
> 2 cups whole milk
> 1 lb fettuccine
> Grated Parmesan, to serve

Steps

1
To a food processor, add the onions, celery, and carrots. Pulse until finely chopped. Transfer to a bowl.
2
Heat the oil in a Dutch oven or a large heavy-bottomed pot on medium. Add vegetable mixture and cook 6–8 min., stirring occasionally, until vegetables are very soft. Add the beef and pork and season with salt and pepper. Cook 5–7 min., until browned, using back of spoon to break up meat.
3
To pot, add the wine. Reduce heat to medium-low, scraping up browned bits on bottom of pan, until wine is mostly reduced. Add the tomato paste and bay leaves. Cook 5 min., stirring occasionally, until tomato paste is slightly darkened.
4
Add the broth and milk to pot. Season with salt and pepper. Bring to a simmer. Reduce heat to low and cook 2–2½ hours, uncovered, stirring occasionally. Discard bay leaves. Season with salt and pepper. To serve, bring a large pot of water to a boil and cook the fettuccine according to package directions. Drain and toss with half of Bolognese sauce (about 3½ cups). Sprinkle with the Parmesan.

Tips

To gift, cool sauce completely, then transfer to 1 (32 oz) jar or 2 (16 oz) jars. Seal and refrigerate. Consume Bolognese sauce within 3–4 days.

To serve as a second meal for 4, reserve 4 cups Bolognese sauce. In a large pot of salted boiling water, cook 1 (16 oz) box ziti for 4 min. Drain and run under cold water to stop cooking. Transfer ziti to a large bowl and stir in 1½ cups sauce. Set aside. Coat a 9x13-inch baking dish with cooking spray. Spread 1 cup sauce in the bottom of baking dish. Dollop ½ (15 oz) container ricotta over sauce. Add ziti mixture in an even layer. Top evenly with remaining 1½ cups sauce and dollops of remaining ricotta. Sprinkle with 1 cup shredded mozzarella cheese. Bake 30 min. at 375°F, until cheese is melted and bubbling. For more browning, broil 30 sec.–1 min. Garnish with chopped parsley.

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Nutrition information

Calories
694kcal (35%)
Carbs
63.7g (21%)
Fat
26.6g (38%)
Saturated fat
9.0g (45%)
Sodium
189mg (8%)
protein
34.3g
sugar
10.9g
fiber
4.3g
cholesterol
84mg

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Tags

Cook Once Eat Twice Meal Prep December 2024

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