Fettuccine Bolognese

1. Prepare the Bolognese Sauce

In a large skillet or saucepan, heat the olive oil over medium heat. Add the ground beef and cook until browned. Season with kosher salt. Stir in the diced onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened. Deglaze the pan with white wine, allowing it to reduce for 2-3 minutes. Add the tomato paste and stir until well combined. Pour in the canned whole tomatoes, diced tomatoes, and water. Break the whole tomatoes with a spoon. Season with kosher salt, smoked paprika, chili powder, oregano, black pepper, and bay leaf. Stir well. Lower the heat to a simmer and cook for 45-60 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

2. Cook the Fettuccine

Bring a large pot of salted water (0.33 liters water with 2.77 grams kosher salt) to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta.

3. Combine and Serve

Toss the cooked fettuccine with the Bolognese sauce, adding reserved pasta water if needed to achieve the desired consistency. Serve hot, topped with shredded Parmesan cheese and a sprinkle of chopped parsley.