Prep Time
15 Min
Cook Time
30 Min
ingredients
15
You can check off items on the list below as you complete your ingredients list!
Ingredients
- 1 1/2 pounds All American, 100% Certified Angus Beef® brand ground chuck
- 2 tablespoon olive oil
- 1 Large Yellow Onion, diced
- 2 Carrots, peeled and diced
- 2 Celery Stalks, diced
- 5 cloves Garlic, minced
- 4 ounces Tomato Paste, 1 small can
- 2 cups Beef Stock
- 2 teaspoon Italian Seasoning
- 2 teaspoon Coarse Kosher Salt
- 1 teaspoon Freshly Cracked Black Pepper
- 1 cup Milk
- 1 pound Whole Wheat Fettuccine
- 1/4 cup Chopped Fresh Flat Leaf Italian Parsley
- Grated Parmigiano-Reggiano Cheese
Servings:
Units:
Instructions
- Heat large sauté pan or Dutch oven over medium-high heat; add oil to coat pan. Cook onion, carrot and celery until onions start to become transparent, 3-5 minutes. Add garlic, bacon and ground beef; break up and cook until no pink remains.
- Add wine and stir 2 minutes, scraping any brown bits from bottom of pan. Add tomato paste, stock, Italian seasoning, salt and pepper. Reduce heat to low, simmering for 1 hour uncovered, stirring occasionally.
- Heat milk in separate saucepan over medium heat until hot to the touch without boiling, 2-3 minutes. (Alternately, microwave milk for 1 1/2 minutes on high.) Stir milk into sauce about a 1/4 cup at a time until absorbed. Simmer, nearly covered, for 30 minutes.
- Meanwhile, cook pasta according to package directions and drain. Combine pasta with half of the Bolognese sauce and parsley; then plate, topping with remaining sauce, parsley and grated cheese to taste.
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