Shop Ingredients 
Traditional Bolognese
Prep: 15 minutes
Cook: 32 minutes • Serves: 6
2 tablespoons PICS olive oil
1/2 small white onion, finely chopped
1/4 cup finely chopped Market 32 carrots
1/4 cup finely chopped celery
3 garlic cloves, minced
1 pound ground chuck
1/2 cup PICS whole milk
1 can (28 ounces) PICS crushed tomatoes
1 can (14.5 ounces) PICS diced tomatoes, drained
1/4 cup dry white wine such as Chardonnay or Sauvignon Blanc
1/2 teaspoon PICS kosher salt
1/4 teaspoon PICS fresh cracked black pepper
1/8 teaspoon PICS ground nutmeg
1.Prepare fettuccine as label directs; drain, return to saucepot and cover to keep warm. Makes about 6 cups fettuccine.
2.In medium saucepot, heat oil over medium-high heat. Add onion, carrots and celery; cook 4 minutes or until vegetables are tender-crisp, stirring occasionally. Add garlic and beef; cook 8 minutes or until beef is browned, breaking up beef with side of spoon. Stir in milk; cook 5 minutes or until most liquid is absorbed, stirring occasionally. Reduce heat to low. Stir in crushed tomatoes with their juice, diced tomatoes, wine, salt, pepper and nutmeg; cook 15 minutes or until slightly thickened, stirring occasionally. Makes about 6 cups Bolognese.
3.Serve Bolognese over fettuccine.
Approximate nutritional values per serving (1 cup fettuccine, 1 cup Bolognese):
507 Calories, 16g Fat (4g Saturated), 95mg Cholesterol, 755mg Sodium,
62g Carbohydrates, 7g Fiber, 10g Sugars, 0g Added Sugars, 26g Protein
Chef Tip:
Top with our imported, perfectly aged Parmigiano Reggiano from our Market 32 Cheese Board section!