Fettuccine Bolognese, or more well known in Australia as the french ‘bolognaise’, is a rich and hearty Italian pasta sauce originating from the city of bologna. This savoury sauce is typically made with a base of finely chopped onions and carrots sauteed in olive oil, combined with ground meat, usually a beef and pork mix. The ingredients vary from there and everyone has their own I’ll be mixing mine with a home made fettuccine pasta today.
For a match made in pasta heaven, combine our delectable Bolognese sauce with your freshly made fettuccine. The meaty richness of the Bolognese complements the fettuccine’s perfect texture. Check out our fettuccine recipe and enjoy the delicious symphony of flavors when these two classics come together. Get ready for a pasta experience that will leave you wanting more!
I have been making bolognese as long as I can remember. What started out as something that was easy for me to cook just starting out, turned into the recipe i’m going to put up today. I’ve been working on this bolognese for around 20 years to be exact. The depth of flavour comes down to the amount of time you simmer the bolognese sauce and let your flavour develop. If i’m not too busy or it’s on the weekend I will let that sauce go for around 4-6 hours. However, if in a rush you could do it in an hour. I’m sure there are lots of elements in there you have seen before. Just give mine a go and I think you’ll be pleasantly surpried.
Fettuccine Bolognese Ingredients
There are a few extras I use that I don’t find in all the other recipes. For a long time I used bacon or pancetta instead of pork mince. I was convinced it gave me a better tasting sauce. However plain old pork mince is the way to go. It’s cheaper and tastes just as good.
Beef & Pork Mince – You can totally make this without the pork mince. I just find it adds a richness to the sauce you don’t get from using only beef. You can substitute the pork for chopped pancetta or bacon for added saltiness.
Sun Dried Tomatoes – This was the game changer for me. Sun dried tomatoes have a beautifully intense flavour of concentrated tomato. It is reminiscent of tomato paste and will elevate your bolognese game
Canned Tomatoes – Does not really matter here. If you are looking to make bolognese on a budget you can surely buy chopped tomato of any variety. I like San Marzano tomatoes for the majority of my mix and use Roma and Cherry tomatoes for the other half. I typically put 4 cans in to 1kg (2.2 pounds) of meat for a saucy consistency.
Fresh Basil – Dried Basil will work just fine, don’t let anyone tell you otherwise. I’ve made it hundreds of times with dried basil when I don’t have fresh basil on hand. I keep a fresh pot on my kitchen window now so I’ve got it on hand all the time though.
Mushroom – This is definitely optional as it just adds a bit of a different flavour complex to the sauce. It’s the same as adding red wine. It will give you a significantly bolder tasting bolognese sauce.
Vegetables – Just your standard here of Onion, Carrot and Garlic. No need to over complicate. You can add celery in with the initial mix if you like I just don’t find it adds anything to the flavour if you leave it out.
Seasoning – Mustard Powder, Smoked Paprika, Beef Stock Cube, Salt, Tomato Paste, Pepper, Bay Leaves and Parmesan Cheese. See Recipe card for exact amounts
How It’s done
1. Preparation – Firstly, drain sun dried tomatoes of all it’s oil. Chop carrots, onion, mushroom and then mince garlic. I blitz one of the cans of tomatoes in with my basil and sun dried tomatoes here too.
2. Cook garlic and onion in a pot until it softens up and it releases it’s smell. I use a low heat for this on the stovetop. Then put your carrot and mushroom in and cook for another 5 minutes or so. I’m just looking for them to soften up a little while and release their flavour.
3. Brown beef and pork in the same pot. This can be done straightaway as the first step, if you’d like to drain any of the fat out of the meat. I leave it in and drain it off at the end if there is any left.
4. Add the tomatoes, beef stock, bay leaves, mustard powder, basil mix, smoked paprika, beef stock and tomato paste and begin to simmer. You can taste here to see if you need a bit more salt or tomato paste.
5. Simmer for your desired amount of time. At least 30 minutes is preferable and up to 6 hours if you have the time to really let those flavours develop.
6. A little controversial step here. I like to hit it with a stick blender to knock out some of those really big chunks. I like my bolognese to have a fine texture to the meat. Don’t blend it so much that it then into a puree.
7. Add the parmesan and taste for good measure. If you feel it needs a little more salt or tomato paste make any more adjustments needed here.
8. Finally, cook pasta of your choice here and serve !
There you go fettuccine bolognese, don’t try and over complicate it. Let your flavours develop. Full recipe card below with exact amounts of each ingredient. You need to try this one at home. It is the bomb of all bolognese sauces, try it you will see. Let me know how you go!