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Fettuccine alla Bolognese

1 carrot, finely chopped
1 stalk celery, finely chopped
1 yellow onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
1 pound fettuccine pasta
1 pound ground veal
1/2 pound finely chopped pancetta or bacon
1 cup dry red wine
2 cans (16 ounces each) tomato sauce
2 cans (14.5 ounces each) diced tomatoes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 pound freshly grated Parmigiano-Reggiano cheese

In a large, heavy bottomed nonreactive pan, saute carrot, celery, onion and garlic in olive oil until onion is transparent

Add meat and bacon and saute until brown. Add wine and saute until it evaporates.

Add tomato sauce and diced tomatoes to mixture; season with salt and pepper. Simmer for 45 minutes or until thick.

Bring water to a boil in an 8-quart pot. Add 1 teaspoon salt and pasta. Cook until al dente.

Drain and toss with prepared Bolognese sauce. Sprinkle with cheese.

Serves 8.

Sunday, April 08, 2001



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