Fettuccine alla Bolognese

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 1 pound fettuccine (egg noodles)
    • salt
    • ¼ pound freshly grated parmesan


    Bolognese Sauce

    Heat butter and olive oil in a large frying pan, and sauté finely chopped onion until transparent. Add meat and cook, stirring constantly, until well browned. Season with salt, freshly ground black pepper, thyme or oregano, and wine in which you have dissolved tomato concentrate. Simmer over a low heat for 45 minutes, adding a little water from time to time when necessary.

    Bring 3 to 4 quarts well-salted water to a boil in a large saucepan. Add noodles and cook until tender but still firm. Drain the noodles and, while they are still very hot, pour Bolognese Sauce over them. Serve noodles with Parmesan cheese.