Fettuccine Bolognese on the hob (half the time) (2023)

Dom-Cena-Pasta-Fettuccine Bolognese on the hob (half the time)

Bykaren german Updated May 20, 2023

5by 1 vote

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Simple Bolognese fettuccine. You can cook this thick, rich and absolutely delicious pasta with Bolognese sauce in half the time of long-cooked traditional sauce. It's not complicated! You get ALL the flavor without spending hours at the stove.Follow my recipe. to learn how to prepare a recipe that is a combination of ground beef, tomatoes, milk, wine and vegetables.Main— the boiling sauce smells so good that everyone will run to the table.

Fettuccine Bolognese on the hob (half the time) (1)

Fettuccine Bolognese is one of the newesthomemade pasta sauce recipesThink of pasta strands covered in a silky sauce that clings to the pasta like heavy cream on a spoon. as much as i love ittaste cooked all day meat sauce for pasta, I found a way to simplify the process so you can easily prepare this creamy dish.

About bolognese sauce

Pronounced bolo-nay-saBolognese sauce is one of the most satisfyingitalian pasta recipeson the planet. It has a thick, meaty texture that resembles a stew, with layers of flavor you don't like.quick marinara sauce for every day.

There are almost as many "authentic" pasta bolognese recipes as there are chefs. It all comes down to individual taste and an experience that is as personal as a fingerprint. Ragu Bolognese is a northern Italian cuisine, rich in meat, dairy and pasta.

Bolognese vs tomato sauce

What makes Bolognese sauce different from tomato sauce is the ratio of meat, vegetables, and tomatoes in the recipe. It is often described as "tomato meat sauce, not tomato meat sauce". In other words,the main ingredient is meat, combined with milk, tomato paste, wine and broth.

Fettuccine Bolognese on the hob (half the time) (2)

About the ingredients

  • Carne: For convenience, I often make this Bolognese sauce with chunky Italian sausage as the meat base. It's not traditional, but the seasoned meat and bits of fat in the sausage add tons of flavor. Otherwise, you can buy ground beef (not lean) or a combination of ground veal, pork and beef for a total of one pound of meat.
  • Vegetables: The sauce starts with "sofrito", a mixture of finely chopped aromatic vegetables: carrots, onions and celery, which are the base of many Italian soups, sauces and stews. I like to use an equal amount of each vegetable, 1/2 cup each.
  • Leche: Whole milk is reduced to give the sauce a creamy texture. For those sensitive to cow's milk: I tried the recipe with full-fat oat milk and it turned out great.
  • Tomato: A small amount of tomato paste adds sweetness and tartness, while thickening and binding the sauce.
  • wine: Elija is a dry white wine like pinot gris, soave or sauvignon blanc.
  • Chicken broth: Usegood homemade chicken brothor your favorite prepared chicken broth.
  • spices: To keep this sauce completely simple, I use salt, pepper and nutmeg. Ground nutmeg is a sweet spice used to accent creamy sauces and pasta fillings. It is a very important part of the cuisine of Bologna, which is located in the Emilia-Romagna region of Italy.

The best pasta for Bolognese sauce

Egg noodles, fresh or dry, pair perfectly to capture every bite of the delicious sauce.

  • fetuccine: The classic Bolognese pasta and one of the most popularlong pieces of pastaIt is also fundamental to creamsfettuccine Alfredoyspring fettuccine with colorful vegetables.
  • Pappardelle: This is one of our favorite types of long noodles. Its wide, flat shape is perfect for thick mushroom or meat ragus.
  • Filmy: A medium-width long pasta that is the twin of fettuccine pasta.
  • Garganelli: Tube-shaped pasta that is fusilla's cousin.

Recipe steps at a glance

The sauce preparation steps are simple to follow. It's mostly about the time it takes for the sauce to reduce. That's why I choose a large, wide skillet over a deep pot or Dutch oven.

  • boss trick:When I was cooking in restaurants, We are usingwide pans called rondeausfor making large portions of sauce. The extra surface area means that the liquids in the sauce are reduced in less time.
  • This recipe makes enough sauce for half a pound of pasta, or about 4 servings. It is easily duplicated.
  • Bolognese sauce keeps up to a week in the fridge and 1 month in the freezer.

Fettuccine Bolognese on the hob (half the time)

karen german

Simple Bolognese fettuccine. Cook this thick, rich and absolutely delicious pasta with a creamy meat Bolognese sauce in half the time of the traditional long cook version. It's not complicated! You get ALL the flavor without spending hours at the stove.


5by 1 vote

preparation time15minutes minutes

Time to cook45minutes minutes

total time1time time



portions4 portions


  • 2 table spoon (30 gram) butter
  • 2 table spoon (30 ml) Extra virgin olive oil
  • ½ cup finely chopped onion,about half a medium onion
  • ½ cup finely chopped carrot,about 1 large carrot, peeled
  • ½ cup finely chopped celery,1-2 stems
  • 1 teaspoon kosher room,and more to taste
  • 1 libra (450 gram) Minced meat,bulk Italian sausage or minced pork
  • 1 Nail BECAUSE,very finely chopped
  • teaspoon peanuts
  • 1 cup (240 ml) whole milk
  • ¼ cup tomato concentrate
  • 1 cup (240 ml) dry white wine,like pinot grigio
  • ½ cup (120 ml) Chicken broth
  • Freshly ground black pepper to taste


  • ¼ cup freshly grated parmesan
  • 2 table spoon chopped parsley
  • ½ libra cooked fettuccine pasta,or other preferred pasta shape* Seehow to cook pasta perfectly

American customMetric


  • Place a 10 to 12-inch-deep saute pan over medium heat. Add butter and olive oil to the pan. When the butter is melted and no longer foams, add the onion, carrot, celery and ½ teaspoon of salt. Cook for 2 to 3 minutes, stirring to coat the vegetables with oil, until the onions are translucent.

  • Add the meat, breaking up any lumps with a fork or spatula. Cook until no longer pink, 5 to 7 minutes, stirring occasionally to mix the meat with the vegetables.

  • Pour in the milk and add the garlic and nutmeg. Increase the heat to medium-high and bring to a boil. Cook, stirring often, until the milk has almost completely evaporated, 10 to 15 minutes. It's okay if the mixture looks a little curdled at this point.

  • Move the meat and vegetables to the sides of the pan and add the tomato paste to the center. Cook in the fat for about 30 seconds, then stir to mix it with the meat mixture.

  • Pour in the wine, chicken stock and another ½ teaspoon of salt. Stir well to combine. Bring to a boil. Cook until the liquid starts to bubble and the sauce thickens, which should take 20-25 minutes. Stir often while cooking and adjust the heat as needed to keep the sauce from starting to stick to the bottom of the pan.

  • Add parmesan and parsley. Taste the sauce and add more salt if necessary and black pepper to taste. Add the hot, cooked fettuccine or pasta of your choice to the bowl. Add the sauce and toss it in the coat. Serve immediately and enjoy!

Karen's comments and tips

  • It is important to use a wide pan and not a deep pot like a Dutch oven. More surface area means the sauce will reduce in less time.
  • If you're not using bulk Italian sausage as a base, buy ground beef (not lean beef) or use a combination of ground beef, pork and beef for a total of one pound of meat.
  • Since some members of my family are allergic to milk, I tried this recipe using full-fat unsweetened oat milk instead of cow's milk and it works great.
  • This recipe makes enough sauce for half a pound of pasta, or about 4 servings. Easily doubles up to serve 6-8.
  • Bolognese sauce keeps up to a week in the fridge and 1 month in the freezer.

To research and test this recipe, I referred toMastering the art of Italian cuisineaccording to the cookbook by Lidia Bastianich and Marcella HazanBasics of classic Italian cuisine.


Calorie:474kcal|Carbohydrates:12gram|Protein:23gram|Gordo:32gram|Saturated fat:11gram|Sodium:763miligramry|Potassium:749miligramry|Fiber:2gram|Sugar:8gram|Vitamin A:3260j.m|Vitamin C:9miligramry|Football:136miligramry|Hierro:3miligramry

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  • Italian
  • Pasta
Fettuccine Bolognese on the hob (half the time) (12)

Hi, I'm Karen

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I am a super foodie obsessed with food and a professionally trained cook EVERYTHING in terms of creating sophisticated dinners from everyday ingredients. Findsimplified recipes prepared from scratchand enjoy incredibly tasty food!Read more about me here.

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