Fettuccine Bolognese

Ingredients

• Butter

  Unsalted

  5 tbsp or 71g

• Onions

  Raw

  2 tbsp chopped or 20g

• Carrots

  Dehydrated

  2 tbsp or 9g

• Celery

  Raw

  2 tbsp or 15g

• Ground turkey

  Poultry food products, raw

  6 oz or 171g

• Ground beef

  95% lean meat / 5% fat, raw

  6 oz or 170g

• Salt

  Table

  1 dash or 0.4g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Diced Tomatoes

  Canned - Del Monte

  28 oz or 794g

• Fettuccine

  Raley's Fine Foods

  16 oz or 454g

• Parmesan cheese

  Grated

  25g

Directions

1. Melt 3 tablespoons of the butter in a large Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened but not browned, about 6 minutes. Add the meat and 1/2 teaspoon salt; crumble the meat into tiny pieces with a wooden spoon. Cook, continuing to crumble the meat, just until it loses its raw color but has not yet browned, about 3 minutes.
2. Add the milk and simmer until the milk evaporates and only rendered fat remains, 10 to 15 minutes. Add the wine and simmer until the wine evaporates, 10 to 15 minutes longer. Add the tomatoes with their juice and bring to a simmer. Reduce the heat to low so that the sauce continues to simmer just barely, with an occasional bubble or two at the surface, until the liquid has evaporated, about 3 hours. Season with salt to taste. (The sauce can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.)
3. Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook, stirring often, until al dente. Reserve ½ cup of the cooking water then drain the pasta and return it to the pot. Add the sauce and remaining 2 tablespoons butter; toss to combine. Adjust the consistency of the sauce with the reserved pasta cooking water as needed. Serve, passing the Parmesan separately.