Bolognese Fettuccine

Bolognese sauce is a meat-based sauce accompaniment for pasta that originated in Bologna, Italy. This is a special chef's recipe with a twist to the original; this is done by infusing the sauce with demi-glace, thus rendering it more complex and infinitely more gourmet.


Serves 4.



3 tbsp + 2 tbsp cooking oil

400 g minced beef

200 g carrot, finely diced

200 g celery, finely diced

150 g onion, finely diced

50 g tomato paste

80 ml red wine

1 bottle San Remo Pasta Sauce (Tomato, Onion and Peppers)

300 ml demi-glace

200 ml brown stock

1 tsp sea salt

2 tsp ground black pepper

2 tsp brown sugar

800 g San Remo Linguine, cooked

1/8 cup powdered parmesan cheese

4 sprigs basil leaves for garnish



1. Heat oil in a heavy bottomed, large sauce pan over medium heat, add in minced beef and cook until beef starts to brown. Discard liquid, continue cooking until beef is well-browned. Keep aside.

2. In the same pan, add in carrot, celery, onion and tomato paste. Keep cooking until mixture dries up a bit, add in red wine and continue to cook till wine evaporates.

3. Add in the cooked minced beef, San Remo Pasta Sauce, demi-glace and brown stock. Decrease heat to low and allow the bolognese sauce to simmer for another 40 minutes or until thickened. Season with salt, black pepper and brown sugar. Pour bolognese sauce over San Remo Linguine and serve with powdered parmesan cheese sprinkled on top. Garnish with basil leaves.

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