Photo: K8
Fettuccine Bolognese
14 ingredients
openrecipes
A robust ragù gains in flavor by spending hours simmering in a slow cooker. This recipe yields a big batch so you can eat it for dinner tonight and freeze the rest to use in other dishes (see related recipes at left).
Estimated Nutrition (whole recipe, rough)
789
Calories
45g
Protein
47g
Fat
44g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. olive oil
- 2 oz. pancetta, chopped
- 2 small yellow onions, finely chopped
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- 3 lb. ground beef
- 2 cups beef broth
- 1 1/2 cups dry red wine
- 1 can (28 oz.) crushed plum tomatoes
- 1/2 cup milk
- Salt and freshly ground pepper, to taste
- 2 Tbs. salt
- 1 lb. fettuccine
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes