This Fettuccine Bolognese comes together in under 45 minutes using straightforward ingredients. The sauce is rich and creamy, with deep savory flavor from beef and pancetta.
I like to serve it with a simple salad and cheesy garlic bread, but pair it with any sides you prefer.
Traditional bolognese is a slow-cooked Italian meat sauce made with beef and pork plus aromatics and tomatoes. For this version I use ground beef and crispy pancetta — the pancetta gives a wonderful salty, savory note. After testing this recipe several times, this is my go-to version for quick weeknight comfort.
Table of Contents
- Ingredient Notes
- Top Tips
- Storage
- Fettuccine Bolognese Recipe
Ingredient Notes
See the recipe card below for exact quantities and step-by-step instructions.
- Ground beef – I use 80/20 for flavor and richness, but 90/10 also works. Many bolognese recipes use a beef/pork mix; here pancetta provides porky, salty depth.
- Tomatoes – A 28-ounce can of crushed tomatoes is ideal. You can substitute a 28-ounce jar of marinara if preferred. If you use less tomato, reduce the pasta so the final dish isn’t dry.
- Parmesan – Freshly grated Parmesan adds brightness and umami; add to taste when serving.
- Veggies – Dice onions, carrots, and celery evenly so they soften at the same rate.
- Pasta – Fettuccine is classic here, but any pasta shape will work.
Top Tips
- Slowly soften the onions, carrots, and celery (the soffritto) in enough oil over low heat for 4–5 minutes before adding garlic and meat.
- Cook the pancetta first until crisp and set it aside. The rendered fat adds concentrated flavor to the sauce.
- After combining pasta and sauce, taste and adjust seasoning. Plain noodles can mute flavors, so add salt or extra cheese if needed.
- Mix the pasta and sauce thoroughly before serving to distribute the meat evenly; it tends to sink to the bottom otherwise.
Storage
Store the sauce separately from the pasta if you plan to keep leftovers—this helps the sauce hold its texture and flavor longer. Keep the sauce in an airtight container in the refrigerator for up to 3 days.
If you prefer to combine pasta and sauce before storing, refrigerate in an airtight container and use within 3 days. Reheat on the stovetop or in the microwave until hot throughout.
If you try this recipe, please rate it in the recipe card and leave a review in the comments below!
Fettuccine Bolognese
Equipment
- large pot
Ingredients
- 1 lb ground beef
- 4 ounces pancetta, finely diced
- ¼ cup onions, finely diced
- ¼ cup celery, finely diced
- ¼ cup carrots, finely diced
- 2 garlic cloves, finely minced
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar
- 28 ounces crushed tomatoes
- ¼ cup red wine or beef stock
- ¼ cup heavy cream
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh basil, chopped
- 1 lb fettuccine, cooked until al dente
- Parmesan cheese, to taste
- Salt and pepper, to taste
Instructions
- Add the pancetta to a large pot and cook over medium heat for 4–5 minutes until crisp. Remove the pancetta and set aside, leaving the rendered fat in the pot.
- Add the onions, carrots, and celery to the pot and cook 4–5 minutes over low to medium heat until softened. Add a splash of oil if needed.
- Stir in the garlic and cook 15 seconds. Add the ground beef, breaking it up as it browns, and cook 5–6 minutes until fully browned.
- Pour in the red wine and cook 2–3 minutes until the wine reduces by about half.
- Stir in the crushed tomatoes, sugar, and Italian seasoning. Season generously with salt and pepper. Bring to a simmer, cover, and cook 15 minutes over medium heat.
- Add the heavy cream, chopped basil, and parsley. Cook 1–2 minutes more to combine flavors.
- Fold in the cooked pasta and Parmesan. Taste and adjust salt and pepper as needed.
- Serve warm and enjoy.
Notes
- Cook the soffritto slowly to fully soften the vegetables and build flavor before adding garlic and meat.
- Crisping the pancetta first deepens the sauce’s flavor — don’t skip it if you can help it.
- Always taste the combined pasta and sauce and adjust seasoning before serving; plain pasta can dilute the sauce’s flavor.
Nutrition
Carbs: 100 g |
Protein: 43 g |
Fat: 45 g
Nutrition information is an estimate and should be used as a guideline only.