Friday, January 06, 2006

Fettucine Bolognese

This is one of my favorite recipes to make because it is simple but it is so flavorful and impressive. I replaced 1 1/2 lbs of ground beef and 1/4 lb pancetta (which the original recipe called for) with 1 lb of soy crumbles to make it vegetarian, and it has worked out wonderfully. I also omit nutmeg from the original recipe because we don't like nutmeg very much. I usually make this dish at least once every two weeks because we enjoy it so much. The original recipe is from an issue of Real Simple magazine.

Fettucine Bolognese
1 tablespoon olive oil
1 large yellow onion, diced
3 stalks celery, diced
1 carrot, diced
4 cloves garlic, minced
1 lb frozen soy crumbles (1 whole package)
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14½-ounce can diced tomatoes, undrained
1/4 teaspoon red pepper (Note: I usually double this)
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1/2 cup fresh flat-leaf parsley, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan

Cooked fettucine

In a Duch oven, over medium heat, heat the oil. Add the onion and saute for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the soy crumbles and cook for 5 minutes. Add the wine and the remaining ingredients and simmer for 45 minutes (NOTE: I usually only simmer it for 15 minutes or less, while I boil the fettucine). Serve with cooked fettucine. Sprinkle with Parmesan.

Yield: Makes 4 to 6 servings


It's so nice to be back in Boston where I can cook every day!


Photo added on July 13, 2008:
bolognese

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