Fettuccine Bolognese, made easy. Cook this thick, rich, and utterly delectable pasta with Bolognese sauce in half the time of a traditional long-cooked sauce. It’s not complicated! You get ALL the flavor without having to spend hours over the stove. Follow my recipe steps to learn how to make the recipe, which is a combination of ground meat, tomato, milk, wine and vegetables.



tomato paste




white wine


chicken stock



olive oil


Heat the olive oil and butter in a large skillet over medium heat. Add the vegetables.

Cook until the onions are softened and translucent, 2-3 minutes.

Add the meat, using a wooden spoon to break up the clumps.

Cook until the meat is no longer pink.

Add the milk, garlic and nutmeg to the pan and bring to a simmer.

When the milk is evaporated, stir in the tomato paste and cook for a few seconds.

Pour in the wine and broth. Bring to a simmer.

Cook until the liquid is almost completely evaporated and the sauce is thick.

Stir in Parmesan and parsley and combine with pasta to serve.

Add hot, cooked fettuccine or your choice of pasta to a serving bowl. Add the sauce and toss to coat.

Serve right away and enjoy!