Rustic Italian Fettuccine with Hearty Bolognese

1. Prepare Vegetables

Start by melting the butter in a heavy-bottomed Dutch oven over medium heat. Add the finely chopped onion, minced carrot, and minced celery with a pinch of salt. Let these vegetables cook, stirring occasionally, until they soften and become fragrant, but not browned.

2. Cook Meat

Add the meatloaf mix to the pot. Use a wooden spoon to break the meat apart, cooking it until it loses its raw color. This step is crucial as it ensures the meat blends well with the vegetables, creating a rich base for your Bolognese.

3. Simmer with Milk

Once the meat is cooked, reduce the heat to low and pour in the whole milk. Allow the mixture to simmer gently for about 45 minutes, stirring occasionally, until the milk is mostly evaporated. The milk tenderizes the meat and adds a luscious richness to the sauce.

4. Add Wine

After the milk has reduced, add the dry white wine. Let it simmer until the wine has evaporated, leaving behind its depth of flavor.

5. Add Tomatoes and Simmer

Take the diced tomatoes and process them in a food processor until smooth. Add these processed tomatoes to the pot. Bring the mixture to a gentle simmer, and let it cook for about 3 hours. Stir the sauce occasionally to prevent sticking. The long simmering time allows the flavors to meld and deepen, resulting in a hearty, rustic sauce.

6. Cook Pasta

When the sauce is almost ready, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta well.

7. Combine and Serve

Combine the cooked pasta with the Bolognese sauce in a large pot, tossing to coat the fettuccine evenly with the sauce. Serve the dish hot, sprinkled with grated Parmesan cheese. Enjoy the rustic flavors of this hearty Italian classic.