Fettuccine Bolognaise - #RespectThePasta

For the third #RespectThePasta challenge set by ASk Italian I have been asked to recreate a Fettuccine dish from the ASK Italian cookbook. I chose to make Fettuccine Bolognaise, as the family love a rich and meaty bolognaise.

I was provided with a box of dried Fettuccine that takes just 6-7 minutes too cook, however the bolognaise sauce takes a little longer to develop the rich flavours so make sure you start cooking it in plenty of time, or make in advance and store in the fridge.

Fettuccine Bolognaise - serves 4-6

4 tbsp extra virgin olive oil

1 large onion, finely chopped

450g lean minced beef

4 garlic cloves, finely chopped

100ml red wine

150ml beef stock

1 x 400g tin chopped tomatoes

500g tomato passata

5 fresh basil leaves

2 tbsp finely chopped fresh flat leaf parsley

1 tsp dried oregano

2 tbsp Worcestershire sauce

juice of half a lemon

1/2 tsp salt

freshly ground black pepper

500g Fettuccine

• Heat the oil in a saucepan over a low heat
• Add the onion and cook slowly until it has softened and become translucent
• Add the beef mince and brown gently, breaking the meat up and stirring constantly
• When the meat has lost its raw look, add the garlic
• Add the wine, turn up the heat and cook for about 5 minutes, until the wine has evaporated
• Stir in the stock, tomatoes & passata
• Season with the herbs, Worcestershire sauce, lemon juice and salt
• Bring to the boil and cook for 5 minutes, stirring often
• Check the seasoning, adding pepper to taste
• Lower the heat and cook the sauce very gently for 1 hour 20 minutes with the lid off
• Stir often to prevent the sauce from sticking
• It should be at a low simmer
• Cook the Fettuccine according to the directions on the pack
• Once the Fettuccine is cooked, add it to the sauce and mix well
• Serve immediately. Enjoy!