Fettuccine Bolognese

5 from 9 votes

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.


Bowl of fettuccine bolgnese by a pot of sauce

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!

Fettuccine Bolognese

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.


Bowl of fettuccine bolognese

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. 


Ingredients for fettuccine bolognese

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


Fettuccine Bolognese

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.

Pot of bolognese sauce

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.

Spoonful of bolognese sauce

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 !

Fettuccine Bolognese


Finishing Up

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!

If you like this why not try some of my other recipes like lamb stew or butter chicken? What are you cooking for dinner tonight?

– Darrin

Fettuccine Bolgnese

5 from 9 votes
Recipe by Darrin Lloyd Course: MainCuisine: ItalianDifficulty: Easy


Prep Time


Cooking time




Total time





Fettuccine Bolognese, a classic Italian pasta dish, features tender fettuccine noodles smothered in a hearty, savory Bolognese sauce. The sauce, a medley of ground meat, tomatoes, and aromatic spices, coats each strand, creating a comforting and satisfying meal. It’s a timeless favorite, marrying flavors and textures for an exquisite dining experience.

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  • 500 g 1 lb Beef Mince

  • 500 g 1 lb Pork Mince

  • 1.6 kg 56 3/7 oz Cans of Italian Tomatoes – 4 Cans

  • 250 g 1/2 lb Sun Dried Tomatoes

  • 1 pk 1 pk Fresh Basil

  • 2 2 Carrots – Chopped Finely

  • 1 1 Brown Onion – Chopped Finely

  • 250 g 8 5/6 oz Brown Mushroom – Chopped Finely

  • 3 3 Cloves Garlic – Minced

  • 1 tbsp 1 tbsp Smoked Paprika

  • 2 2 Beef Stock Cube

  • 2 2 Bay Leaf

  • 2 tbsp 2 tbsp Tomato Paste

  • 1/2 cup 1/ cup Milk

  • 1/2 cup 1/2 cup Parmesan Cheese – Grated

  • Salt

  • Pepper


  • Chop all your onions, garlic, carrot and mushroom finely and set aside. Use a mini blender to chop easily. Blend 1 can of tomatoes with your basil and sun dried tomatoes. Set mixture aside
  • Brown your Beef and Pork in a large pot on medium to high heat on a cook top. Drain and set aside
  • Start cooking your garlic and onion in the large pot on medium to low until soft and fragrant. Add carrots and mushroom and repeat stirring until fragrant and soft.
  • Add your pork and beef back into the pot and stir together. Add tomatoes, basil mix, paprika, beef cubes, tomato paste, bay leaves to the pot. Increase heat to high wait for mixture to boil then turn down low. Put a lid on and simmer for at least 30 minutes. Up to 6 hours if you have time.
  • I like to hit mine with a stick blender now to get a nice fine consistency to me bolognese. If you like a chunky sauce then skip this step. Season with salt and pepper and add parmesan cheese and milk and stir.
  • Cook your fettuccini or pasta of your choice and enjoy


  • The longer you simmer the sauce the better the flavour. You will get a deeper beefier flavour the longer you let all those delicious ingredients do their thing. If you don’t have the time it is still delicious and I find a fresher tomato flavour.
  • You can freeze any leftovers and reheat another night. I usually make up enough to feed the family for three nights. Even the kids love this sauce.

Nutrition Facts

  • Serving Size: 250g
  • Total number of serves: 1
  • Calories: 350kcal
  • Carbohydrates: 45g
  • Protein: 20g
  • Fat: 15g
  • Saturated Fat: 5g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 700mg
  • Potassium: 450mg
  • Fiber: 5g
  • Sugar: 10g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 125mg
  • Iron: 4mg

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5 from 9 votes
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Hi! I’m Darrin!

Welcome to my food blog, Where I try to fuse easy home cooked meals with restaurant quality results. Whether cooking for family or 7 course degustation for friends I just really love to cook!


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