Recipe: ASK Italian Bolognese Fettuccine #RespectThePasta

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!

If you want to find out more about ASK Italian check out their website or their Twitter and Facebook pages. They also have some great YouTube videos …


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