MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Louise's Fettucini Bolognese
 Categories: Beef, Vegetables, Herbs, Wine, Beef
      Yield: 4 Servings
 
      2 tb Olive oil
      2 md Onions; peeled, in 1"
           - chunks
      2    Carrots; peeled, in 1"
           - chunks
      2    Celery ribs; in 1" chunks
      3 cl Garlic; minced
      1 lb Ground chuck
      3 oz Pancetta; chopped
    3/4 ts Salt; more for pasta water
    1/2 ts Fresh ground pepper
    1/2 c  Dry red wine
      2 c  Beef stock
      1 c  Canned crushed tomatoes
    1/2 ts Dried oregano
      1 c  Whole milk
      1 lb Fresh fettucini
           Fresh grated Parmigiano -
           - Reggiano; for serving
           Handful chopped fresh basil
           - or parsley; for serving
 
  Place onions in bowl of food processor fitted with metal
  blade. Pulse until very finely chopped but not puréed.
  Transfer onions to separate bowl, then add carrots and
  celery to food processor and pulse until finely chopped.
  Transfer vegetables to bowl with onions.
  
  Heat olive oil in large heavy pot over medium-high heat.
  Add onion and vegetable mixture and garlic and cook,
  stirring frequently, until soft, about 10 minutes. Lower
  the heat if vegetables start to brown.
  
  Add ground beef, pancetta, salt and pepper and cook over
  medium-high heat, breaking up meat with a wooden spoon,
  until meat is no longer pink, 5-10 minutes.
  
  Add red wine and cook until liquid is almost dissolved,
  1-2 minutes.
  
  Add beef stock, crushed tomatoes and oregano. Bring to
  a gentle boil, then reduce heat to low. Cover with lid
  slightly ajar and simmer for 45 minutes. Stir, then
  cover completely with lid and simmer 45 minutes more.
  
  Add milk to sauce. Cover with lid slightly ajar and
  simmer until milk is absorbed, about 35 minutes. If
  sauce looks greasy, use a soup spoon to skim some of
  the fat off the top. (Don't remove all of the fat; I
  typically take out about 1/4 cup). Cover to keep warm
  off the heat while you make the pasta.
  
  Bring a large pot of salted water to a boil. Cook pasta
  
  according to package instructions. Before straining,
  ladle out 1 cup of pasta water into a bowl or measuring
  cup and set aside. Drain noodles in a colander, then
  add them to the sauce. Toss with tongs, adding reserved
  pasta water little by little if sauce seems dry. Taste
  and adjust seasoning with salt and pepper if necessary.
  Serve immediately with grated Parmesan and fresh herbs
  if desired.
  
  NOTE: I like the Buitoni brand of fresh pasta sold in
  the refrigerator case at most supermarkets for this
  dish. It cooks very quickly and tastes great. If you
  can't find fresh, feel free to substitute dried.
  
  FREEZER-FRIENDLY INSTRUCTIONS: The sauce can be frozen
  for up to 3 months (it's fine to freeze it with the
  milk). Reheat in the microwave or on the stovetop until
  hot.
  
  By Jennifer Segal
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
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