Fettuccine Bolognese

Nice, hearty meat sauce 

This is probably the first recipe that I perfected, it is definitely the first that I memorized and could make without looking at a single note.  It is a hearty bolognese (meat to those non-Italian folk - me, included!) sauce that is best served with a thick noodle so it has something to stick to.  It makes a lot, at least two meals with a little leftover for a couple of people.  While you don't have to have a lot of skill in the kitchen to make this recipe, you definitely need time.  It requires simmering and constant(ish) watching, but I promise it is worth it!  Serve with a loaf of french bread and some Parmesan cheese and you have a wonderful Italian dinner!

Ingredients:
2 lbs ground meat (here I used beef & turkey, but you could use pork, too)
1 medium yellow onion, diced
5 cloves of garlic, minced
1 cup carrots, shredded
15 oz can crushed tomatoes (all Italians are currently grimacing) - you could use about 3 fresh tomatoes if you want, I just didn't have any
1 cup dry red wine
3-4 cups beef broth
2 tablespoons oregano
1 tablespoon basil
Salt & pepper to taste
1 lb pasta

Doesn't take many ingredients.

First, brown your meat in a large, heavy skillet.  Drain, but don't wipe the grease out.  Set the meat aside.

In the same skillet, heat up a little bit of olive oil.  Add onions and carrots.  Cook over medium-low heat for about 10 minutes, or until carrots start to soften.

Smells so delicious. 

Add garlic and cook for another 2-3 minutes.

Garlic is such a fragrant smell!

Return the meat to the pan and turn heat up closer to medium.  Add the wine and let that cook off.

It doesn't take long to cook this off, just a few minutes.

Add 3 cups of beef broth, tomatoes, and spices.  Turn the heat down and let simmer uncovered for a few hours.  If it gets too dry, add some more broth.

I let mine simmer for about 3 1/2 hours.  

You should also probably drink a
glass of wine or two while it simmers. 

When you're ready to eat, make your pasta according to the directions, reserving 1/3 cup of the water.  Add the water into the sauce and stir.  That will help it stick to the pasta.

I love my new pasta plates from Aunt Betsy, too! 

Serve!