We’re definitely deep into the “eating comfort food under a fluffy blanket” portion of winter. I’ve had creamy salmon pasta and slow cooker beef stroganoff on my menu plan on repeat for weeks.

I generally like something that is relatively quick to pull together or comes out of the slow cooker (like slow cooker chicken burrito bowls) on a weeknight.

But I have a little more time on Lazy Sunday afternoons to make something that takes a little bit longer. And one of my favorite weekend recipes is bolognese.

I’ve already shared my love for meat sauce rigatoni and today I’m back with the best fettuccine bolognese recipe. Because sometimes you just want a long, luscious noodle that you can twirl around your fork. At least I do!

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I was recently walking around Ann Arbor, Michigan, doing some reminiscing about my college years. Specifically, about restaurants I went to with my then-boyfriend, now husband.

It seemed that from the very beginning, we were comfortable eating whatever we wanted in front of each other. At one favorite place, we would both get ribs.

At another, we regularly order an appetizer that was nothing more than a few heads of roasted garlic that you’d scoop out and spread on toasted bread. I guess if we both had garlic breath, we couldn’t smell each other!

Another dish I often remember Jeff ordering back then was chicken fettuccine alfredo. Hey, he had the appetite and the metabolism of a 19-year-old boy! I did and still do prefer rigatoni meat sauce or fettuccine bolognese.

Today, I’ve updated college Jeff’s favorite dish by swapping out the chicken for salmon, and adding broccoli.

Like my popular salmon recipes, like creamy salmon pasta and pesto salmon, this salmon alfredo pasta is a great way to introduce non-fish lovers to the joys of salmon. My 2-year-old chowed this down!

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