Fettuccine alla Bolognese | Peruvian-Italian Pasta Style Recipe 🍝

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in calories.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice retains sweetness without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

fettuccine

🥗Healthier: whole wheat pasta

💰Cheaper: spaghetti

Whole wheat pasta increases fiber content.

Prepare the Bolognese sauce by heating olive oil in a large skillet over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add ground beef and pork; cook until browned, breaking it up with a spoon, about 8-10 minutes.

Pour in red wine and simmer until reduced by half, about 5 minutes.

Add canned tomatoes, bay leaves, salt, and black pepper; stir to combine.

Reduce heat to low and simmer uncovered for at least 30 minutes, stirring occasionally.

Stir in milk and cook for an additional 10 minutes to enrich the sauce.

Meanwhile, cook fettuccine in salted boiling water until al dente, according to package instructions.

Drain fettuccine and toss with the Bolognese sauce until well coated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens