Fettuccine bolognese

Always a crowd pleaser.

  • 1 hr 30 mins cooking
  • Serves 4
  • Print
Serve up this hearty and authentic meal of pasta with bolognese sauce for your next family meal. Full of hearty, meaty goodness, it's always a crowd pleaser.
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Fettuccine bolognese
  • 2 tablespoon olive oil
  • 2 large brown onions, finely chopped
  • 4 clove garlic, crushed
  • 1.5 kilogram minced beef
  • 1/2 cup (140 grams) tomato paste
  • 2 1/2 cup (625 millilitres) beef stock
  • 2 kilogram canned diced tomatoes
  • 1/4 cup finely chopped fresh oregano
  • 375 gram fettuccine
  • 1/2 cup (40 grams) flaked parmesan cheese


Fettuccine bolognese
  • 1
    In a large saucepan, heat oil; cook onion and garlic, stirring, until onion softens.
  • 2
    Add beef to pan; cook, stirring, until browned. Add paste, stock and tomatoes; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer a further 45 minutes or until sauce is thickened. Remove from heat; stir in oregano. Season to taste.
  • 3
    Meanwhile, in a large saucepan of boiling water, cook pasta in until tender; drain.
  • 4
    Serve 6 cups of the bolognese mixture with the pasta, sprinkle bowls of pasta with parmesan.
  • 5
    Reserve and freeze remaining bolognese for later use.

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