OK. Let’s be clear, we are not advertising this as a classic Bolognese sauce. You can learn why here. The funny part about this recipe is we were not even anticipating putting it on the blog. We were craving some basic Italian, we grabbed some ingredients from the pantry and the refrigerator, and came up with this… and this turned out so well we are blogging about it! We didn’t know what to call it so we named it Fettuccini Bolognese.
Glad we got that out of the way before the Italian fundamentalists attacked us lol. To reiterate our mission we are here to provide delicious recipes that are not overly complex so the masses can eat well =)
The beauty in this one is that you likely have most of the ingredients handy, and if not, they are easily obtainable at any grocery store. So, let’s prep!
Saute the vegetables and garlic according to the recipe below. Add the ground beef and brown, stirring and breaking up the beef while it browns.
Add the canned tomato ingredients. Bring to a simmer and turn heat to low. Add half of the torn basil, all of the oregano, and the crushed red pepper. Cover.
Every 10 minutes uncover and stir. Tear up another basil leaf and continue the process of covering, simmering and adding another basil leaf every 10 minutes for an hour. During this process, boil some water in a separate pot and cook fettuccini according to instructions. When al dente, (approximately 10 minutes or so) drain pasta and set aside. Remove the sauce from heat.
Serve pasta in bowls and top with sauce. Garnish with some shredded parmesan cheese and any remaining torn basil. Grab a fork, twirl some pasta with sauce, and celebrate your latest victory! Buon appetito!
If you liked that, try these other Italian recipes elsewhere on the site!
Equipment: Fettuccini Bolognese
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Fettuccini Bolognese
Ingredients
- ¼ Sweet Onion, diced
- ½ Red Bell Pepper, diced
- 2 cloves Garlic, minced
- 1 can Tomato Sauce, approx. 15 oz. Approx. 1¾ cups
- 1 can Stewed Tomatoes, approx. 15 oz. Approx. 1¾ cups
- 1 can Tomato Paste, 6 oz. Approx. 10 tbsp or .625 cups
- 1 can Diced Tomatoes, Italian style, approx. 15 oz. Approx. 1¾ cups
- 12 Basil Leaves, torn Approx. ⅓ cup, additional for garnish
- 1 tsp Crushed Red Pepper
- 2 tsp Dried Oregano
- 1 lb. Ground Beef
- Shredded Parmesan Cheese For topping final dish
Instructions
- Heat oil in a large, high walled pan on medium heat. Saute peppers and onions for 2 – 3 minutes. Add garlic and saute for another 2 – 3 minutes, stirring occasionally.
- Add ground beef to pan stirring and breaking up ground beef until browned (If using 80% or lean or less ground beef, separate ingredients from drippings and use a paper towel to absorb about half of the drippings, if 85% or leaner ignore this step).
- Add canned tomato ingredients. Bring to a simmer and turn heat to low. Add half of torn basil, all of oregano, and crushed red pepper. Cover.
- Every 10 minutes uncover and stir. Tear up another basil leaf and continue the process of covering, simmering and adding another basil leaf every 10 minutes for an hour.
- During this process, boil water in a separate pot and cook fettuccini according to instructions. When al dente (approximately 10 minutes or so) drain pasta and set aside.
- Serve pasta in bowls and top with sauce. Garnish with shredded parmesan cheese and remaining torn basil.
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