Hearty Fettuccine with Homestyle Bolognese Sauce

1. Prepare the Vegetables

Melt 3 tablespoons of unsalted butter over medium heat in a Dutch oven. When the butter is fully melted and no longer bubbling, add the finely chopped onion, minced carrot, minced celery, and 1 teaspoon of salt. Cook these vegetables for 6 to 8 minutes until they soften and become slightly translucent.

2. Cook the Meat

Add the meatloaf mix to the pot, breaking it up with a wooden spoon. Cook for about 3 minutes until the meat is no longer pink.

3. Add Milk

Pour in the whole milk and let it simmer gently for about 25 minutes. The milk will tenderize the meat and add richness to the sauce. Once the milk has evaporated and only clear fat remains, pour in the dry white wine. Simmer the mixture for another 25 minutes until the wine has evaporated.

4. Add Tomatoes

While the wine simmers, process the drained diced tomatoes in a food processor until they are slightly chunky. Add the processed tomatoes along with the reserved juice to the pot. Let the sauce simmer gently for 3 to 3½ hours, stirring occasionally and skimming fat as needed, until the liquid has evaporated and the sauce has thickened.

5. Cook the Fettuccine

About 30 minutes before the sauce is ready, bring 4 quarts of water to a boil in a large pot. Add a tablespoon of salt and the fettuccine. Cook until the pasta is al dente, then drain, reserving ½ cup of the pasta cooking water if needed.

6. Combine and Serve

Return the drained pasta to the pot and add the remaining 2 tablespoons of butter. Pour the thickened Bolognese sauce over the pasta and toss well to combine, adding a bit of the reserved pasta water if the sauce needs loosening. Serve the fettuccine hot, with grated Parmesan cheese passed separately for sprinkling.