Egg Fetuccini with Ragu Bolognese

Preparation time

2 hours

Cooking time:

5 minutes






  • 1 package Egg Fetuccini  by Pastaa Piccinini
  • 1 pound (500 gr.) ground beef
  • 2 ounces (50 gr.) Parma ham or pancetta, finely minced
  • 3 ounces (100 gr.) ground pork loin
  • 1 ounce (25 gr.) butter
  • 1 pound (500 gr.) canned peeled tomatoes, well crushed
  • 2 tbs onion, minced
  • 2 tbs celery, minced
  • 2 tbs carrot, minced
  • 2 ounces (half a glass) dry white wine
  • 1 cup milk
  • 1 cup beef stock
  • 2 tbs EVO oil
  • salt, pepper, nutmeg



  1. Cut all the vegetables to the same size.
  2. In a wide non-stick pan simmer the vegetables in 1 tbs oil, first the onion, then the celery, then the carrot; cook for a few minutes, trying to keep them saparate.
  3. Push the vegetables to a side of the pan and add the well minced ham and let it simmer for 2 minutes in the freed space before mixing with the vegetables.
  4. In another pan simmer the ground meats in the remaining oil. As soon as it’s well browned add them to the vegetable pan.
  5. Pour the wine, season with salt and pepper.