Fettuccine Bolognese: Traditional Slow-Cooked Bologna Ragù
Bologna is home to Italy's best known slow-cooked meat sauce. Fettuccine Bolognese is the ancestor of Australia’s beloved ‘spag bol’.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 200g pancetta, finely diced
- 25g unsalted butter
- 1 small brown onion, finely diced
- 1 small carrot, finely diced
- 1 stalk celery, finely diced
- Salt flakes and freshly ground black pepper, to taste
- 400g beef mince
- ½ cup red wine
- 400g Italian canned tomatoes, chopped
- 1 cup water, more or less
- ½ cup milk
- 500g fettuccine
- Freshly grated Parmigiano Reggiano, for serving
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