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Fettuccine bolognese
Nb persons: 6
Yield:
Preparation time:
Total time: 35 minutes
Source:
| Active time 10 minutes Ingredients: | |
| 3/4 pound | fettuccini |
| 2 tbs | olive oil |
| 1 | onion finely chopped |
| 1 | carrot, chopped |
| 1 rib | celery, chopped |
| 1 meatloaf mix, ( ground beef, veal and pork) | |
| One 28 oz can | Italian peeled tomatoes |
| 1/2 cup | chicken broth |
| 3/4 tsp | salt |
| 1/4 cup | half and half |
| 1/2 cup | chopped fresh basil |
| 1/4 cup | grated Romano cheese, plus more for serving |
Directions
Cook the pasta according to package directions
Drain, reserving 1/2 cup cooking liquid
Heat the oil in a large sauce pot over medium high heat. Add the onion,carrot and celery and cook, stirring occasionally, until softened, about 7 minutes.
Add the meatloaf mix and cook, breaking it up with a spoon, until the meat is no longer pink, about 3 minutes.
Add the tomatoes, broth and salt, breaking up the tomatoes with a fork, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavored are blended and the sauce begins to thicken, about 15 minutes.
Stir in the half and half.
Add the pasta, reserved cooking liquid, basil and cheese and toxic until well coated. Serve at once.
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