Fettuccine Bolognese
Tags: Beef Dinner Italian Pork
Yield: 4
- 1/2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 2 stalks celery, finely chopped
- 1 medium yellow onion, diced
- 6 oz ground turkey
- 6 oz ground pork
- 6 oz ground sirloin
- 1 can (28 oz) diced tornatoes
- 2 Tbsp tomato paste
- 1 cup reduced-sodium chicken or beef broth
- 1 cup milk
- 2 bay leaves
- Salt and black pepper to taste
- 1 package fresh or 1 lb dried fettuccine
- Parmesan cheese, grated
- Heat the oil in a large skillet over medjum heat. Add the garlic, carrot, celery, and onion and saute until the vegetables are cook through, about 5 minutes. Add the turkey, pork, and ground sirloin and stir with a wooden spoon until the meat is no longer pink.
- Drain any accumulated fat from the bottom of the pan and add the tomatoes, tomato paste, broth, milk, and bay leaves. Turn the heat down and simmer for at least 30 minutes (and up to 2 hours), until the sauce has thickened. Season to taste with salt and pepper and keep warm.
- Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain the pasta and toss with hot sauce. Serve sprinkled with Parmesan.
