Hearty Homestyle Fettuccine Bolognese

1. Sauté Vegetables

Start by melting 3 tablespoons of unsalted butter in a Dutch oven over medium heat. Once the butter has melted, add the finely chopped onion, minced carrot, and minced celery along with a teaspoon of salt. Sauté the vegetables for about 6 to 8 minutes until they become tender and their flavors are released, creating a rich, aromatic base for your sauce.

2. Cook Meat

Next, add the meatloaf mix to the Dutch oven. Break up the meat with a wooden spoon and cook for about 3 minutes until it is no longer pink, ensuring even cooking throughout.

3. Simmer with Milk

Pour in the whole milk and let it simmer gently for about 25 minutes. The milk will tenderize the meat and balance the flavors. You’ll know it’s ready when only clear fat remains.

4. Simmer with Wine

Add the dry white wine to the pot and continue to simmer for another 25 minutes. The wine will add depth and robustness to the sauce, and you should allow it to evaporate completely.

5. Add Tomatoes

Meanwhile, pulse the drained diced tomatoes and their reserved juice in a food processor until they are slightly chunky. Stir the processed tomatoes and their juice into the meat mixture. Lower the heat and let the sauce simmer gently for 3 to 3½ hours. This slow simmering process will develop a rich flavor and tenderize the meat. Make sure to stir occasionally and allow the liquid to evaporate, concentrating the sauce.

6. Cook Fettuccine

While the sauce is simmering, bring a large pot of water to a boil and add a tablespoon of salt. Cook the fettuccine according to the package instructions until it is al dente, stirring often to ensure even cooking. Reserve a cup of the pasta water before draining the pasta.

7. Combine Pasta and Sauce

Once the pasta is ready, combine it with the sauce in the Dutch oven. Add the remaining 2 tablespoons of butter and a splash of the reserved pasta water to help the sauce cling to the pasta. Toss everything together until the pasta is well-coated with the rich Bolognese sauce.

8. Serve

Serve the Fettuccine Bolognese topped with freshly grated Parmesan cheese. Enjoy this hearty dish with your loved ones, passing extra cheese around the table for those who like a little extra indulgence. If you have any leftovers, the sauce can be refrigerated for up to 2 days or frozen for future meals.