Hearty Fettuccini Bolognese Sauce recipe

6 servings

1/4 cup extra virgin olive oil

2 onions, chopped

2 cups chopped celery

1 cup chopped carrots

2 cloves garlic, chopped

1/2 pound ground veal

1/2 pound chopped pork

3/4 pound mild Italian sausage

6 ounces pancetta bacon, diced

2 (14.5 ounce) cans whole peeled tomatoes, with liquid

1 (14.5 ounce) can chicken broth

1/2 cup whole milk

5 teaspoons chopped Italian flat leaf parsley

5 tablespoons chopped fresh basil

5 teaspoons chopped fresh thyme

salt and pepper to taste

1 pound fettuccini pasta

1 cup grated Parmesan cheese

Heat oil in a large, heavy pot over medium heat.

Saute onions, celery, carrots and garlic until tender, about 10 minutes.

Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown.

Stir in tomatoes, chicken broth, milk, parsley, basil and thyme.

Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir.

Season with salt and pepper to taste.

Bring a large pot of lightly salted water to a boil.

Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

Serve fettuccini topped with the sauce and Parmesan cheese.