Best 7 Hunts Fettucini Bolognese Recipes

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Aromatic, rich, and bursting with flavor, the classic "Hunts Fettucini Bolognese" is an Italian masterpiece that has captivated taste buds for generations. This hearty dish combines tender fettuccini pasta with a luscious Bolognese sauce crafted from minced beef, savory vegetables, and a medley of herbs and spices. With its origins in the vibrant culinary landscape of Bologna, Italy, "Hunts Fettucini Bolognese" embodies the essence of Italian comfort food and promises a symphony of flavors that will tantalize your senses and leave you craving more. Whether you're a seasoned chef or a novice cook eager to explore the world of Italian cuisine, this article will guide you through the process of creating an authentic and delectable "Hunts Fettucini Bolognese" that will transport you to the heart of Italy.

Let's cook with our recipes!

PASTA BOLOGNESE



Pasta Bolognese image

Provided by Anne Burrell

Categories     main-dish

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 15

1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination
2 cups tomato paste
3 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing

Steps:

  • In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
  • Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
  • Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
  • Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
  • During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
  • While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
  • Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

FETTUCCINE BOLOGNESE



Fettuccine Bolognese image

Provided by Ellie Krieger

Categories     main-dish

Time 40m

Yield 4 servings, about 2 1/2 cups pasta and sauce each

Number Of Ingredients 14

3/4 pound whole-wheat fettuccine
1 tablespoon olive oil
1 small onion finely chopped (about 1 cup)
2 carrots, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
8 ounces mushrooms, finely chopped
3 cloves garlic, minced
1 pound lean ground beef (90 to 95 percent lean)
2 tablespoons fresh thyme leaves or 2 teaspoons dried
2 (14 1/2-ounce) can no salt added diced tomatoes with juice
1/2 cup low-sodium chicken broth
1/4 cup fat-free evaporated milk or regular whole milk
Salt and pepper to taste
1/4 cup grated Parmesan

Steps:

  • Set a large pot of water on the stove to boil, and cook the fettuccine according to the directions on the box.
  • In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
  • Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.
  • When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.

Nutrition Facts : Calories 585 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 62 milligrams, Sodium 335 milligrams, Carbohydrate 84 grams, Fiber 14 grams, Protein 43 grams, Sugar 15 grams

HUNT'S FETTUCINI BOLOGNESE



Hunt's Fettucini Bolognese image

Make and share this Hunt's Fettucini Bolognese recipe from Food.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h

Yield 6 1-1/3 cups each, 6 serving(s)

Number Of Ingredients 8

6 ounces dry fettuccine pasta, uncooked
pam olive oil nonstick cooking spray
1 lb bulk Italian sausage
3/4 cup chopped yellow onion
1/2 teaspoon garlic salt
1 (8 ounce) package sliced fresh button mushrooms
3 tablespoons hunt's tomato paste
1 (14 1/2 ounce) can hunt's diced tomatoes, undrained

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add Italian sausage, onion and garlic salt; cook 5 to 6 minutes or until sausage is crumbled and no longer pink, stirring occasionally. Remove and discard all but 1 tablespoon drippings from skillet.
  • Add mushrooms and tomato paste. Cook 2 to 3 minutes or until mushrooms are tender. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.
  • You can find more helpful information from Hunt's at www.hunts.com.

FETTUCCINE BOLOGNESE



Fettuccine Bolognese image

Make and share this Fettuccine Bolognese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

12 ounces whole wheat fettuccine
1 tablespoon olive oil
1 small onion, finely chopped (about 1 cup)
1 medium carrot, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
8 ounces white mushrooms, finely chopped
3 garlic cloves, finely chopped
1 lb ground beef (90% lean or higher)
2 tablespoons chopped fresh thyme (or 2 t. dried)
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, with their juices
1/2 cup low sodium chicken broth
1/4 cup fat-free evaporated milk or 1/4 cup regular whole milk
salt
fresh ground black pepper
1/4 cup freshly grated parmesan cheese

Steps:

  • Cook the fettuccine according to the package directions.
  • Meanwhile, heat the oil in a large skillet over med-high heat.
  • Add the onion, carrot, and celery; cook, stirring a few times, until softened, about 5 minutes.
  • Add in the mushrooms and cook until the water they release has evaporated, another 5-7 minutes, stirring occasionally.
  • Add in the garlic, ground beef, and thyme; cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
  • Stir in the tomatoes and broth and cook until the sauce is thickened, about another 5 minutes.
  • Stir in the milk and cook for 1 minute more.
  • Season to taste with salt and pepper.
  • When the pasta is done, drain it, put it back in the pasta pot, add the sauce, and stir the sauce and pasta together.
  • Divide between 4 serving bowls, sprinkle with the Parmesan cheese, and serve.
  • Per serving: 580 calories, 11 g fat, 82 g carb, 14.5 g fiber.

Nutrition Facts : Calories 683.8, Fat 24.2, SaturatedFat 8.6, Cholesterol 83.2, Sodium 255.8, Carbohydrate 81.4, Fiber 3.9, Sugar 9.8, Protein 41.8

FETTUCCINE BOLOGNESE



Fettuccine Bolognese image

Fettuccine Bolognese is the best comfort food for a cold day. Rich, meaty homemade sauce is tossed with pasta that you can twirl around your fork.

Provided by Foxes Love Lemons LLC. Images registered with U.S. Copyright Office.

Categories     Pasta

Time 3h10m

Number Of Ingredients 14

2 celery stalks, roughly chopped
2 small carrots, peeled and roughly chopped
1 medium onion, roughly chopped
2 tablespoons olive oil
1 pound ground beef
Kosher salt
3/4 cup red wine
1/3 cup tomato paste
1 bay leaf
1 large sprig thyme
2 cups water
1 cup whole milk
12 ounces dry fettuccine
Parmesan cheese and chopped fresh parsley, for serving

Steps:

  • In bowl of food processor fitted with knife blade attachment, pulse celery, carrots and onion until very finely chopped.
  • Heat oil in large pot over medium heat. Break ground beef into about 8 chunks and add to pot. Season with salt. Cook, stirring occasionally but not breaking up meat, 6 to 8 minutes or until outside of beef chunks are browned. Using slotted spoon, transfer beef to medium bowl.
  • Add celery mixture to pot and cook 10 to 15 minutes or until all moisture has evaporated and vegetables begin to lightly stick to bottom of pot, stirring occasionally.
  • Stir in wine and reserved beef. Reduce heat to medium-low and cook 8 to 10 minutes or until wine is evaporated, using spoon to break beef into small bits as it cooks.
  • Add tomato paste, bay leaf and thyme and cook 5 minutes or until tomato paste is slightly browned, continuing to break beef up as it cooks.
  • Stir in water, milk, and a pinch of salt. Reduce heat to low and cook, uncovered, 2 hours or until mixture has reduced to a sauce consistency and meat is very tender, stirring about every 30 minutes. Remove and discard bay leaf and thyme sprig. Taste sauce and season with additional salt if necessary.
  • Heat large pot of salted water to boiling over high heat. Add fettuccine and cook for 2 minutes less than package directions for al dente.
  • Reserve 1 cup pasta cooking water. Drain pasta and transfer to pot with bolognese. Add 1/2 cup reserved pasta cooking water. Increase heat to medium, and cook, while stirring pasta and sauce together, 2 minutes or until pasta is al dente and everything is combined. Add additional pasta water if necessary, to keep things saucy!
  • Serve topped with Parmesan cheese and parsley.

Nutrition Facts : Calories 623 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 30 grams fat, Fiber 4 grams fiber, Protein 39 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 348 milligrams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

HUNT'S® BEEF AND MUSHROOM BOLOGNESE



Hunt's® Beef and Mushroom Bolognese image

Beef and mushroom bolognese starts with beef, mushrooms, fennel, and ground red pepper simmered with diced tomatoes before being tossed with pasta. Serve with grated Parmesan cheese if desired.

Provided by Hunt's

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 44m

Yield 4

Number Of Ingredients 11

½ (12 ounce) box dry fettuccine pasta, uncooked
PAM® Olive Oil No-Stick Cooking Spray
1 pound ground sirloin beef (90% lean)
¾ cup chopped yellow onion
¾ teaspoon salt
½ teaspoon ground red pepper
2 teaspoons finely chopped garlic
1 ½ cups chopped fresh fennel
1 (8 ounce) package sliced fresh button mushrooms
3 tablespoons Hunt's® Tomato Paste
2 (14.5 ounce) cans Hunt's® Petite Diced Tomatoes, undrained

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
  • Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 49.2 g, Cholesterol 69.1 mg, Fat 13.1 g, Fiber 6 g, Protein 31.1 g, SaturatedFat 4.9 g, Sodium 1114.3 mg, Sugar 10.3 g

HUNTS® BEEF AND MUSHROOM BOLOGNESE



Hunts® Beef and Mushroom Bolognese image

A quick skillet version--beef and mushrooms simmered with seasoned tomatoes, then tossed with pasta.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 30m

Yield 6

Number Of Ingredients 8

6 ounces dry fettuccine pasta, uncooked
1 serving PAM® Olive Oil No-Stick Cooking Spray
1 pound ground round beef
¾ cup chopped yellow onion
½ teaspoon garlic salt
1 (8 ounce) package sliced fresh button mushrooms
3 tablespoons Hunt's® Tomato Paste
2 (14.5 ounce) cans Hunt's® Diced Tomatoes with Fennel & Red Pepper, undrained

Steps:

  • Cook pasta according to package directions, omitting salt.
  • Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion and garlic salt; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Remove and discard all but 1 tablespoon drippings from skillet.
  • Add mushrooms and tomato paste. Cook 2 to 3 minutes or until mushrooms are tender. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 35 g, Cholesterol 24.8 mg, Fat 4.6 g, Fiber 4.4 g, Protein 15.2 g, SaturatedFat 1.6 g, Sodium 545.3 mg, Sugar 3.4 g

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the sauce will be. Use fresh, ripe tomatoes, good quality olive oil, and Parmigiano-Reggiano cheese.
  • Take your time: A good bolognese sauce takes time to develop its flavor. Simmer it for at least 2 hours, or even longer if you have time.
  • Don't overcrowd the pan: When browning the meat, don't overcrowd the pan. This will cause the meat to steam instead of brown.
  • Use a variety of meats: For a richer flavor, use a combination of ground beef, pork, and veal. You can also use ground turkey or chicken, if you prefer.
  • Add vegetables: Vegetables add sweetness and depth of flavor to the sauce. Try adding carrots, celery, onions, and garlic.
  • Use a good red wine: A dry red wine, such as Chianti or Cabernet Sauvignon, will add depth and flavor to the sauce.
  • Season the sauce to taste: Be sure to taste the sauce as it simmers and adjust the seasonings accordingly.

Conclusion:

Fettuccine Bolognese is a classic Italian dish that is sure to please everyone at the table. With its rich, flavorful sauce and tender pasta, it's a dish that is both comforting and delicious. By following the tips above, you can make a delicious Fettuccine Bolognese that is sure to impress your family and friends.

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