Fettuccine Bolognese

The Meat: 1 lb Ground Beef (80/20 for flavor), ½ lb Ground Pork.
The Soffritto: 1 large onion, 2 carrots, 2 celery stalks (all finely minced).
The Liquids: 1 cup dry white wine (or red), 1 cup whole milk, 1 cup beef bone broth.
The Pantry: 28 oz crushed San Marzano tomatoes, 2 tbsp tomato paste, 2 tbsp olive oil, 1 tbsp butter.
The Pasta: 1.5 lbs fresh or high-quality dried Fettuccine.
Seasoning: Salt, black pepper, a pinch of nutmeg, and plenty of freshly grated Parmigiano-Reggiano.

Sauté the Soffritto: In a large heavy-bottomed pot (like a Dutch oven), heat olive oil and butter over medium heat. Add the onion, carrot, and celery. Cook until soft and translucent (about 8–10 minutes).
Brown the Meat: Add the beef and pork. Break it up with a wooden spoon. Cook until browned, but don’t let it get crispy—we want it tender.
The Tomato Paste: Stir in the tomato paste and cook for 2 minutes until it turns a deep brick red.
Deglaze: Pour in the wine. Scrape the bottom of the pot to release all those flavorful brown bits. Let it simmer until the alcohol smell dissipates and the liquid reduces by half.
The Milk Secret: Add the milk and a pinch of nutmeg. Simmer until the milk has mostly evaporated. (This protects the meat from the acidity of the tomatoes and creates a creamy texture).
Simmer: Stir in the crushed tomatoes and beef broth. Reduce heat to the lowest setting. Cover partially and let it gently bubble for at least 2.5 to 3 hours. Stir occasionally and add a splash of water or broth if it looks too dry.
The Finish: Boil your fettuccine in salted water until al dente. Toss the pasta directly into the sauce with a splash of pasta water to help it cling.

Don’t Rush the Flush: The 3-hour simmer is where the magic happens. The collagen in the meat breaks down, turning the sauce from “meat and tomatoes” into a cohesive, velvety ragù.
The Milk Factor: It sounds weird, but milk is traditional in Ragù alla Bolognese. It keeps the meat incredibly tender and balances the acidity.

Pasta Water: Always save a half-cup of the starchy water you boiled the pasta in. If the sauce looks too thick when mixing, a splash of this water will make it glossy and perfect

Values are estimates.

Calories	Protein	Fat	Carbs	Fiber
620 kcal	32g	24g	68g	5g

High Protein: Excellent for muscle repair and satiety.
Iron & B12: Rich in essential minerals from the beef and pork.
Lycopene: Slow-cooking tomatoes increases the bioavailability of lycopene, a powerful antioxidant.