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BOLOGNESE FETTUCCINE

THIS RECIPE COMES FROM THE SEPTEMBER, 2000 ISSUE OF BON APPETIT.





List of Ingredients



• 1/4 CUP EXTRA VIRGIN OLIVE OIL
  
• 2 MEDIUM ONIONS, CHOPPED
  
• 2 CUPS CHOPPED CELERY
  
• 6 GARLIC CLOVES, CHOPPED
  
• 1 LB GROUND VEAL
  
• 1 LB GROUND PORK
  
• 4 OUNCES ITALINA BACON ( PANCETTA) OR REGULAR BACON, FINELY CHOPPEDD
  
• 2 ( 14 1/2 CANS) WHOLE TOMATOES IN JUICE
  
• 14 1/2 OUNCE CAN LOW SALT CHICKEN BROTH OR MORE
  
• 1/2 CUP MILK
  
• 5 TEASPOONS CHOPPED FRESH THYME OR 2 1/2 TEASPOONS DRIED
  
• 12 OUNCES FETTUCCINE
  
• 1 CUP FRESHLY GRATED PARMESAN CHEESE
  






Instructions



1. HEAT OIL IN A HEAVY LARGE POT OVER MEDIUM HEAT. ADD ONIONS, CELERY AND GARLIC AND SAUTE UNTIL VEGETABLES ARE TENDER AND BEGINNING TO BROWN, ABOUT 10 MINUTES.
   
2. INCREASE HEAT TO HIGH, ADD VEAL, PORK AND PANCETTA OR BACON AND SAUTE UNTIL MEAT IS BROWNED, BREAKING UP MEAT WITH THE BACK OF FORK, ABOUT 10 MINUTES.
   
3. ADD TOMATOES WITH THEIR JUICES, 1 3/4 CUPS STOCK, MILK AND THYME. REDUCE HEAT TO MEDIUM LOW AND SIMMER UNCOVERED 1 HOUR AND 15 MINUTES, BREAKING UP TOMATOES WITH BACK OF SPOON ADDING MORE STOCK IF MIXTURE IS TOO THICK AND STIRRING OCCASIONALLY. SEASON TO TASTE WITH SALT AND PEPPER.
   
4. COOK FETTUCCINE IN A LARGE POT OF BOILING SALTED WATER JUST UNTIL TENDER BUT STILL FIRM TO BITE, STIRRING OCCASIONALLY. DRAIN.
   
5. ADD THE FETTUCCINE TO POT WITH SAUCE AND TOSS TO BLEND.
   
6. TRANSFER TO LARGE BOWL. SPRINKLE WITH 1/2 CUP PARMESAN AND TOSS.
   
7. SPRINKLE WITH ADDITIONAL PARMESAN CHEESE
   
8. SERVES 4