Fettuccine with Bolognese Sauce

Name: Fettuccine with Bolognese Sauce
Yield: Serves 4
Cuisine: Italian
Ingredients: 5 tablespoons, unsalted butter; 2 tablespoons, minced onion; 2 tablespoons, carrot minced; 2 tablespoons, celery minced; 3/4 pound, meatloaf mix or 1/4 pound each ground beef chuck, ground veal, and ground pork; , table salt; 1 cup, whole milk; 1 cup, dry white wine; 1 , can diced tomatoes (28 ounces); 1 pound, fettuccine dried; , Parmesan cheese freshly grated

16 comments

Appears in America's Test Kitchen TV

The meat should be first and foremost in this complex sauce, but sweet, salty, and acidic flavors should be present in the background.

SERVES4

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WHY THIS RECIPE WORKS

Unlike meat sauces in which tomatoes dominate, Bolognese sauce is about the meat, with the tomatoes in a supporting role. We wanted a traditional recipe for this complexly flavored sauce, with rich meatiness up front and a good balance of s...

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