Fettuccini with Petite Steak and Mushroom Bolognese


Jay’s Steak Bolognese Sauce starts by simmering lean Angus ground beef with San Marzano plum tomatoes, onions, carrots, mushrooms, celery, and garlic; milk and burgundy wine are added and the vibrant sauce cooks low and slow for hours, reducing while the flavors intensify. Meanwhile, flank steaks are flash-grilled and cut in strips. Next, the fettuccine is cooked, ladled with sauce, and topped with petite flank steak, Parmesan and parsley. #magnifico!

(Choose between 2 or 4 servings.)





Additional information

Serving Size

Serves 2, Serves 4