The ASK Italian Fettucine Bolognese Recipe

From my last #RespectThePasta challenge you’ll know how bad I am at following instructions and that for some absurd reason I seem to think I possess the natural ability to cook.  My previous dish actually came out really yummy (pure luck I think), but I’m sure if I’d stuck to the proper instructions the dish would have been mind-blowing.

So this week I did just that.  I followed the instructions for a ‘Fettuccine Bolognese’ to a T.

Follow these instructions from The ASK Italian Cookbook  to make the perfect bolognese sauce:

  • 4 tablespoons of extra virgin olive oil
  • 1 large white onion, finely chopped
  • 450g lean minced beef
  • 4 garlic cloves, finely chopped
  • 100ml of red wine (leaving loads left over to swig during cooking and some glasses to enjoy when the meal is complete!)
  • 150ml of beef stock
  • 1x400g tin of chopped tomatoes
  • 500g tomato passata
  • 5 fresh basil leaves, finely chopped
  • 2 tablespoons finely chopped fresh flat leaf parsley
  • 1 teaspoon of dried oregano
  • 2 tablespoons Worcestershire sauce
  • juice of 1/2 a lemon
  • 1/2 teaspoon of salt
  • freshly ground black pepper
  1. Heat the oil in a saucepan over a low heat, add the onion and cook slowly until it has softened and become translucent.
  2. Add the beef mince and brown gently, breaking the meat up with a fork and stirring constantly.  When the meat has lost its raw look, add the garlic.  Add the wine, turn up the heat and cook for about 5 minutes until the wine has evaporated.
  3. Stir in the stock, tomatoes and passata.  Season with the herbs, Worcestershire sauce, lemon juice and salt.  Bring to the boil and cook for 5 minutes, stirring often.  Check the seasoning, adding pepper to taste.
  4. Lower the heat and cook the sauce very gently for 1 hour 20 minutes with the lid off.  Stir often to prevent the sauce from sticking.  It should be at a slow simmer.

The sauce makes enough for 4 large helpings  so at this point decant what you don’t need and let it cool down before storing it in the fridge to use the day after (it does keep for several days)!  Personally if I’m going through the effort to cook something then I like the dish to stretch a few days so this dish provided three dinner sittings.  A few hours in the kitchen = 3 days dinners! Score 🙂

I cooked the fettuccine following the instructions on the back of the packet and the tips I was given previously and then dropped the cooked fettuccine into the bolognese and mixed it all about and cooked the dish for a further minute.

Then I garnished the dishes with a bit of parsley!




    • Me too, I actually think Italian is my favourite food! Nothing beats a good bolognese 😉 x

  1. I think ASK make the best bolognese sauce I have ever tasted - in or out of Italy. Ottima!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge