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!
