Bolognese Fettuccine Recipe
Challenge three of my ASK Italian #RespectThePasta challenge was to cook a bolognese fettuccine recipe from the ASK Italian cookbook. I don’t normally cook fettuccine, not for any particular reason, just that I never happen to buy it so it was a nice change. I cooked the pasta just as I learnt to in Challenge 2 and it turned out beautifully. I altered the bolognese recipe slightly to make it vegetarian friendly so I have included the original and my slightly amended ingredients in brackets here.
4 Tbsp Ask Italian Extra Virgin Olive Oil
130g (1 large) white onion finely chopped
450g lean minced beef (1 packet Quorn Mince)
4 garlic cloves finely chopped
100ml red wine
150ml beef stock (vegetable stock)
1 x 400g tin chopped tomatoes
500g tomato passata
5 fresh basil leaves finely chopped
2 Tbsp finely chopped flat parsley leaves
1 Tsp dried oregano
2 Tbsp Worcester Sauce (omit if vegetarian)
Juice of 1/2 a lemon
1/2 Tsp salt
Freshly ground black pepper
Heat the oil in a large saucepan and cook the onion until it becomes translucent. Add the mince until it is partly cooked then add the garlic and wine and turn up the heat and cook for about 5 minutes until the wine has evaporated.
Stir in the stock, tomatoes and passata. Season with herbs, lemon juice and salt. Cook for 5 minutes adding pepper to taste.
Lower the heat to a slow simmer and cook for 1 hour 20 minutes stirring often.
Cook the fettuccine according to the packet instructions and mix with the bolognese sauce.
This really made a delicious family lunch and the fettuccine pasta was a lovely change from our usual spaghetti – we’ll definitely be cooking this again!