Make your next dinner fantastic with this Easy Bolognese Sauce with Egg Fettuccine! Simple flavors come together to create one bold, delicious meal!
I’ve been dying to get a few of the William’s Sonoma cookbooks. Ok, well not really dying but you get the picture, right? As I was wandering through one of the William’s Sonoma stores a couple of weeks ago, I checked out a few of the cookbooks. Again. But I didn’t buy one. I was feeling cheap that day so I didn’t fork out the money for one. Or a few. But then I had an idea. Why not buy them on Amazon. It saved a trip to the store again (not that I mind going to their stores – I love them – but the closest one is 25 miles away from my house) and I saved a few bucks.
Right after I received them I started browsing the pages. And naturally, I found about 20 recipes that I wanted to try that day. I mean, I want to try just about all of them but there were about 20 that I wanted right then! Oh but wait, there’s more! I also but a Williams Sonoma baking cookbook but I won’t receive that one until later this week. Just in time for the weekend. I foresee baking in my future! But then again, I always foresee baking in my future.
That’s a darn good looking meal, isn’t it? That happens to be one of the recipes I stumbled upon in the Weeknight Fresh & Fast Cookbook from Williams Sonoma. I pretty much followed the recipe to a T but I used fettuccine rather than pappardelle and I used more pancetta in my version. There’s nothing wrong with adding a little more pancetta, am I right? There were a heaping amount of servings of this recipe. I’m not complaining. This will feed my little ole family of two for a few days. But have no fear, if you have a crowd to please, there’s more than enough here!
- 1lb lean ground beef (I used organic)
- 4 oz pancetta, chopped
- ½ large onion, chopped
- ½ C dry white wine (I used Chardonnay)
- 14.5 oz of canned whole tomatoes.
- ¾ C chicken broth
- 2 tbsp heavy cream
- 1 tbsp olive oil
- ⅛ tsp ground nutmeg
- 12 oz egg fettuccine
- 2 tbsp fresh thyme
- Fresh grated parmesan
- In a large pot over medium heat, heat the olive oil.Add the onion and saute until tender.
- Increase the heat to medium high and add the ground beef and pancetta. Season with salt and pepper and cook until the beef is no longer pink.
- Add the white wine and boil until evaporated.
- Add the tomatoes, chicken broth, cream and nutmeg. Mix well and break up the tomatoes. Reduce heat to low and simmer for about 30 minutes, stirring occasionally.
- Meanwhile, cook the pasta according to package directions.Once the pasta is done cooking, drain and toss with the sauce.
- Garnish with fresh thyme and grated parmesan cheese
Oh wait, just so you know, I’m not being paid nor was I asked to write about William’s Sonoma cookbooks. I just love these cookbooks so much and I will be making some recipes from them so I thought it would only be appropriate to give them credit where credit is due.
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