Fettuccine Bolognese . . .

Traditionally, this sauce is cooked using ground beef and ground pork. Here, a mixture of ground beef, pork and veal, packaged as meatloaf mix is used. It adds a great depth of flavor and makes for a uniquely satisfying sauce.


3/4 pound fettuccine

2 tablespoons olive oil

1 onion, finely chopped

1 carrot, chopped

1 rib celery, chopped

1 meatloaf mix (ground beef, veal and pork) (See Tip)

One 28-ounce can Italian peeled tomatoes

1/2 cup chicken broth

3/4 teaspoon salt

1/4 cup half-and-half

1/2 cup chopped fresh basil

1/4 cup grated Romano cheese, plus more for serving


    Cook the pasta according to package directions. Drain, reserving 1/2 cup cooking liquid.

    Heat the oil in a large saucepot over medium-high heat. Add the onion, carrot and celery and cook, stirring occasionally, until softened, about 7 minutes. Add the meatloaf mix and cook, breaking it up with a spoon, until the meat is no longer pink, about 3 minutes.

    Add the tomatoes, broth and salt, breaking up the tomatoes with a fork, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the sauce begins to thicken, about 15 minutes. Stir in the half-and-half. Add the pasta, reserved cooking liquid, basil and cheese and toss until well coated. Serve at once.       -cooking.com