Recipe: Fettuccine Bolognese #RespectThePasta

This the third of our challenges with ASK Italian. The task is to recreate one of the fettuccine recipes from the ASK Italian cookbook. You can nab the ASK Italian cookbook from any branch and also online. ASK Italian are donating £4 of the retail price of every cookbook sold in their restaurants to Great Ormond Street Hospital Children’s Charity (or a £1 if it is bought online) so a definite plus to buying. I’ve been flicking through it (spent a lot of time drooling over the desserts) and everything looks delicious so watch this space!

I chose to make the Fettuccine Bolognese, making a double batch of the Bolognese so that I can freeze some for another day too!


The recipe is handily on the back of the Fettuccine packet (although I only realised it as I was putting it in the recycling bin!) I stuck to the recipe more or less, I used lemon juice from a bottle instead of squeezing my own lemon and couldn’t find any parsley, so doubled the basil.

Adding the wine


Adding the ingredients to the mince and simmering.Anything that includes Worcester sauce is thumbs up in my book, I add it to everything! As it takes 1 hour 30 mins to cook I had a quick bath (leaving Sam to stir every ten minutes) and prepared and ate an avocado starter (smothered with Worcester sauce, in fact!)

Adding the Bolognese to the cooked fettuccine… garnish and serve!

Completely delicious, ten times better than any jarred counterpart. In fact It was so tasty I think I’ll microwave some for my lunch today, so glad I made double portions!

Let me know if you try it, or if you have any ‘secret’ ingredients that you like to add?

3 thoughts on “Recipe: Fettuccine Bolognese #RespectThePasta

Leave a Reply

Your email address will not be published. Required fields are marked *