Creamy Italian Three-Meat Sauce with Fettuccine
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (or 4 with leftovers)
  • 4 tablespoons olive oil
  • 2 large onions, diced
  • 8 ounces (227 g) carrots, peeled and fine grated
  • 4 large stalks celery, diced
  • 5 cloves garlic, minced12 ounces (336 g) Sweet Italian Ground Sausage (or links with casings removed)
  • 2 pounds (~900 g) 93% lean ground beef
  • 4 strips bacon, diced
  • 3 (6-ounce/170 g) cans tomato paste
  • 2 cups (480 ml) low-fat lactose-free milk
  • 2 cups (480 ml) dry white wine (chardonnay is fine)
  • salt and pepper to taste
  • grated Parmigiano Reggiano or Grano Padano cheese
  1. In the 8-quart stock pot, warm the olive oil and sauté the onions, carrots, celery, and garlic over medium heat until the vegetables are shiny and soft, about 5 to 6 minutes. Reduce heat to a simmer.
  2. In the large skillet, crumble the Sweet Italian Sausage and cook over medium heat just until browned but not cooked through, about 5 to 7 minutes. Strain and transfer to the pot with the vegetables and cover. Drain the fat. Repeat with the ground beef, 1 pound at a time. Repeat with the bacon, drain the bacon fat, then deglaze the pan with a little of the wine.
  3. Stir the tomato past and lactose-free milk in with the meat and vegetables. Cook covered over medium-low heat for about 1-1/2 hours, stirring occasionally. Stir in the wine and cook uncovered at a simmer for 4 to 6 hours, stirring occasionally. The sauce will be thick and rich.
  4. Season with a little salt and pepper to taste and simmer for about 15 more minutes, then serve with cooked fettuccine noodles and grated Parmigiano Reggiano or Grano Padano cheese.
More Information

8-quart stock pot with lid
large skillet

Recipe Notes:

This type of thick, rich sauce calls for a noodle that can stand up to it. Fettuccine, or other wide Italian noodles such as Pappardelle, make a perfect match. Sweet Italian sausage has more basil than Mild Italian sausage, and either will work fine in this recipe.
Recipe by Andrea Meyers at