Contact Us
Contact Us
  • Recipe
  • Entrées

Fettucine Bolognese with Whipped Ricotta

Fettucine Bolognese with Whipped Ricotta

Ingredients

  • 2 oz.
    Extra Virgin Olive Oil
  • 1/2 c
    Onion, chopped
  • 1/2 c
    Bacon, chopped
  • 1/3 c
    Carrots, diced
  • 1/3 c
    Celery, diced
  • 1 T
    Garlic, minced
  • 1/2 lb.
    Ground Beef
  • 1/4 lb.
    Ground Veal
  • 1/4 lb.
    Ground Pork
  • 2 oz.
    Tomato Paste
  • 1 tsp.
    Kosher Salt, plus extra for seasoning
  • 1/4 tsp.
    Ground Black Pepper, plus extra for seasoning
  • 1/2 c
    Red Wine
  • 1 c
    Chicken Stock
  • 1/2 c
    Whole Milk
  • 14 oz.
    Whole Tomatoes, cut up
  • 1/3 c
    Parmesan Cheese Rinds
  • 1/4 tsp.
    Crushed Red Pepper Flakes
  • 1 ea.
    Bay Leaf
  • 1 T
    Thyme
  • 4 oz.
    Ricotta Cheese
  • 1 oz.
    Basil, chiffonade

Preparation

Heat olive oil in a Dutch oven and sauté onion, bacon, carrots, celery and garlic until bacon starts to brown.

Add beef, veal and pork and cook 5 minutes. Add tomato paste, salt, pepper and wine and cook 5 minutes. Add chicken stock, milk, tomatoes, Parmesan rinds, red pepper flakes and bay leaf. Simmer for 45 minutes. Add thyme and cook another 15 minutes. Remove rind and bay leaf. Toss with fettuccine and garnish with ricotta and basil.