Lyons Family Cookbook

Fettuccine Bolognese Pasta

--- BOLOGNESE SAUCE ---

3

carrots, medium, peeled

2

celery ribs, large

1

onion, large, peeled

1/4

lb

pancetta or bacon, diced

3/4

lb

ground beef

1/2

lb

ground pork

1/2

cup

white wine

1/2

cup

chicken broth

2

Tbs

tomato paste

1

tsp

salt

1/2

tsp

black pepper

1

cup

heavy cream

--- PASTA ---

1

package

fettuccine (8 oz.)

grated parmesan cheese, optional

1

SAUCE: Finely chop carrots, celery and onion.

2

In large nonstick saucepan, cook pancetta over medium heat, stirring, 5 minutes, until most of the fat is rendered but pancetta is not browned. Increase heat to medium-high. Add vegetables. Saute 5 minutes or until onion is softened.

3

Add ground beef and pork. Cook 8 minutes, stirring occasionally, until no longer pink. Add wine, broth, tomato paste, salt and pepper. Simmer over medium-low, stirring occasionally, 45 minutes or until most of liquid is absorbed. Add cream. Cook 2 minutes, until heated through.

4

PASTA: Cook pasta following package directions. Drain.

5

Stir pasta into sauce just before serving, and top with parmesan cheese if desired.

Prep 10 minutes, Cook 65 minutes, Makes 6 servings