Boomin’ Bolognese Fettucini

by Chrissy

Let me begin by telling you that Bolognese is one of the most basic Italian pasta sauces, originating in the city of Bologna–a beautiful place known for its extravagance in food. Those Italians know what they are talking about when it comes to delectable pasta sauce recipes. It’s not even difficult to make, it just requires a little tender, love and care…and a teensy bit of spare time.

A few weeks ago, I had ordered Bolognese fusilli at a good restaurant, and although it was really tasty, I couldn’t get over how salty it was! So i thought to myself, I think we need to make some Bolognese, Little Yellow Kitchen style. Days went by, and still no scrumptious meat sauce. Luckily one night after work, when Lauren and I were exhausted and planted ourselves in front of the TV, we saw the most luscious Bolognese pasta on TLC’s, Kitchen Boss.  You don’t have to tell us twice; we marched drove to the store, gathered the few ingredients we needed and went to town…

If you were wondering: Kitchen Boss is a show I found that airs on just-got-home-from-work TV time. Usually we make it home for the tail-end of Ina Garten, and then on comes the Neely’s. Dun Dun Dun. I think it’s safe to say that we have never watched one full episode. I cannot stand the overt P.D.A and unnecessary lovey-dovey name calling. In short, we like to watch real delicious food being cooked, not–as Wikipedia describes– singing, dancing, and naughty joking while cooking. Ga-ross!

But don’t let our opinion on the matter sway you… what do you think about the Neely cooking-duo??

Sorry for that rant, I needed to express myself. I don’t ever want to go “down home” with the Neely’s. Now that I’ve said that, I can present you with the L.Y.K’s version of the traditional Bolognese meat sauce.


Don’t be shy about really packing in the basil. We didn’t hold back.



If you aren’t feeding the masses, it might be a better idea to not toss the pasta and sauce together before serving, so that way a portion of the sauce can be put in the freezer for a rainy day.



  • 3 Tbsp cup extra-virgin olive oil
  • 1 medium onion, finely diced
  • 2 medium carrot, finely diced
  • 2 medium celery rib, finely diced
  • 2 ounces thickly sliced pancetta, finely diced
  • 1 pound lean ground beef
  • 3 large garlic cloves, minced
  • 1 cup dry red wine
  • One 28-ounce can peeled crushed tomatoes, with juices
  • 1/2 a bunch fresh thyme
  • 1 cup fresh basil, coarsely chopped
  • 1/4 cup milk
  • Salt and freshly ground pepper
  • 1 lb of whole wheat Fetticini
  • Freshly grated Parmesan, for serving


  1. Heat 1 tablespoon of the olive oil in a large saucepan, or dutch oven. Add the onion, carrot, celery and pancetta and cook over moderate heat, stirring occasionally, until the vegetables are softened and a little golden, about 8 minutes. Scrape the vegetable mixture into a large bowl and set aside.
  2. Add the remaining 2 tablespoons of olive oil to the pot and heat. Add the beef and cook over high heat until almost cooked through, about 5 minutes. Return the vegetable mixture to the pot. Add the garlic and cook over high heat for about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the can of tomatoes, and toss in the bunch of thyme. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 45 min to and hour. Stir in the milk and basil and cook for another minute.
  3. In a large pot of boiling salted water, cook the pasta until al dente. You can either toss the pasta in with the sauce, or you can dish some of each into bowls. Garnish with extra basil and a generous amount of freshly grated Parmesan cheese.


From the Little Yellow Kitchen,


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7 Comments to “Boomin’ Bolognese Fettucini”

  1. Completely agree on the Neely’s! But I do love me some Ina…and especially some Bolognese – nothing better than a good one!! Yours looks perfect :)

  2. Chrissy

    ohh yea, Ina is a winner. I haven’t checked out her Bolognese, but now that you mention it, I’m sure she rocks it… :)

  3. I can agree, I have never enjoyed the show either. I think it was mostly because I never wished to make their recipes. I feel the same way about Paula Dean often as well. I would never use the massive amounts of butter and sugar she puts into everything!

  4. I agree about the Neely’s as well. I cannot stand the over the top lovey-doveyness and their awful grammar. I’m no english professor but it totally bothers me.

  5. Chrissy

    Agreed. There’s just so many unsettling things about the show. I’m glad we share the same views.

  6. Can’t stand the Neelys, Emeril or Alton Brown (Good Eats). They absolutely drive me nuts. I can deal with Paula Deen in small doses and can even occasionally tolerate Rachel Ray – depending on what she’s cooking.

  7. I’m with you guys. The Neelys are so sappy that I can hardly stand to listen to them.

    Anyway – this dish looks fabulous. Thanks for sharing and good luck w/your Yellow Kitchen. If I were 40 years younger I would be doing exactly the same thing!