Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Fettuccine Bolognese
Fettuccine Bolognese

1/4 cup extra virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 lb ground veal
1 lb ground pork
4 ounces pancetta, finely chopped
Two 14 and 1/2-ounce cans whole tomatoes in juice
1 and 3/4 cups chicken stock or chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 and 1/2 teaspoons dried
12 ounces fettuccine pasta
1 cup freshly grated Parmigiano cheese
Heat olive oil in heavy large pot over medium heat.

Add onions, celery and garlic and saute until vegetables are tender and beginning to brown, about 10 minutes.

Increase heat to high; add veal, pork and pancetta and saute until meat is brown, breaking up meat with back of fork, about 10 minutes.

Add tomatoes with their juices, 1 and 3/4 cups stock, milk and thyme.

Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally.

Season ragł to taste with salt and pepper.

Cook fettuccine in large pot of boiling salted water just until 'al dente'. Drain.

Add fettuccine to pot with ragł and toss to blend.

Transfer to large bowl. Sprinkle with 1/2 cup Parmigiano cheese.

Serve, passing remaining Parmigiano cheese separately. Makes 4 servings.
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