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Fettuccine with Ragu Bolognese

© Stella Trynda

Some consider the combination of homemade pasta and Ragu Bolognese to be a culinary marriage made in heaven...and I tend to agree. This recipe has been in my family for a long time, but it's my Polish husband, (who has become a true Italian at heart) that usually makes this robust sauce, along with cranking out the best homemade fettuccine to serve along with it. The aroma of this wonderful sauce slow simmering on the stove is without a doubt, positively heavenly! ...Although this Italian meat sauce requires a long cooking time and a number of essential steps to follow, it is well worth the effort...Besides, who said getting to heaven is easy!

RAGU BOLOGNESE

2 tablespoons butter

2 tablespoon olive oil

3/4 cup chopped celery

1/2 cup chopped carrot

1 pound finely ground extra lean beef

1 pound finely ground lean pork (or pork/veal combination)

1/2 cup light bodied red wine

1/2 cup milk

3 - 28oz. cans crushed Italian plum tomatoes

1/4 cup finely chopped parsley

salt and freshly ground pepper

grated nutmeg

(If sauce appears too thin, I add 2-3 tblsp. of tomato paste)

Melt butter and olive oil in large saucepot. Add the vegetables, and sauté, stirring frequently for about 10 minutes or until they become lightly colored. In Italian, this is known as the "soffritto".

Add the ground meat to the soffritto…breaking it up as much as possible into smaller bits. Cook for about 3 minutes or until the meat loses its color. (With this step, I sometimes brown the meat separately; drain whatever fat there is, and then combine it with the soffritto)

Add the wine, bringing it to a boil, stirring constantly; cook until it has almost evaporated.

Stir in the milk and cook until the milk has almost evaporated.

Add the crushed tomatoes and bring the sauce to a boil again.

Reduce heat to its lowest point and slowly simmer the sauce for up to 3 hours. Stir every now and then, adding crushed garlic half way through cooking time.

When ready to serve, the sauce should be thick and intensely flavored. Add the chopped parsley.

Finally, add desired salt and pepper and don't forget a dash or two of nutmeg.

Serve over home made pasta with a generous grating of fresh Parmigiano-Reggiano...Mmmmm...To die for!

FETTUCCINI

...And, just in case you would like to try making your own fettuccine, here's my husband's recipe:

3 1/2 cups all-purpose flour

5 large eggs

2 tblsp olive oil

1 1/2 tsp salt

Place flour in large bowl; make well in center. Add unbeaten eggs, oil and salt. With fork, mix to form a stiff dough, gradually drawing the flour into egg mixture using a circular motion.