Fettuccine Alla Bolognese Recipes

Steps:

• heat oil in heavy large pot over medium heat.
• Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
• Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
• Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
• Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
• Season to taste with salt and pepper.
• Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
• Drain.
• Add fettuccine to pot with ragu and toss to blend.
• Transfer to large bowl.
• Sprinkle with 1/2 cup Parmesan.
• Serve, passing remaining Parmesan seperately.

Steps:

• Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, carrot and celery, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 1 minute. Add ground beef and cook, stirring occasionally, until almost done. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until ground beef is done. Serve over hot penne.
• Cost per recipe*: $5.91.
• Cost per serving*: $1.48.
• *Based on average retail prices at national supermarkets.

Steps:

• Heat oil in heavy large pot over medium heat. Add onions, celery and garlic and sauté until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork and pancetta and sauté until meat is brown, breaking up meat with back of fork, about 10 minutes. Add tomatoes with their juices, 1 3/4 cups stock, milk and thyme. Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally. Season ragù to taste with salt and pepper.
• Cook fettuccine in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Add fettuccine to pot with ragù and toss to blend. Transfer to large bowl. Sprinkle with 1/2 cup Parmesan. Serve, passing remaining Parmesan separately.

Steps:

• In a large nonstick skillet warm 2 tablespoons of olive oil over medium heat; saute turkey bacon until brown and crisp. Remove from pan and drain on paper towels; set aside. (Reserve pan drippings.).
• Put pepper, carrots, celery, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
• Over a medium-high flame, heat the Italian dressing in a Dutch oven. For additional flavor, add 1-2 teaspoons of the reserved pan drippings. Saute the chopped vegetables for six (6) minutes, or until the onions turn clear and the garlic starts to "dance". Pour all ingredients into a bowl and reserve for later.
• Return Dutch oven to medium-high heat and add the turkey sausage. Cook for approximately four (4) minutes or until no longer pink; breaking up clumps as it cooks. Stir in the crushed tomatoes, tomato sauce, bacon, fried vegetables, basil, oregano, bay leaf, allspice, salt, pepper, wine, and lemon peel. Bring to boil. Reduce heat to medium-low; partially cover and simmer slowly for 30 minutes. Remove from heat and take out bay leaf and lemon peel. Stir in cream cheese until well blended.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well. Transfer to a large serving bowl and add a tablespoon of extra virgin olive oil, parsley and a half cup of grated Parmesan cheese. Mix well.
• Spoon sauce over pasta and serve immediately with crusty Italian bread, a green tossed salad and a glass of Chianti. Add your favorite Dino tunes and your meal is complete!