Recipe courtesy of Food Network Kitchen
Fettuccine With Quick Ragu
Total:
35 min
Active:
5 min
Yield:
4 servings (with leftover ragu)
Level:
Easy

Nutrition Info

Total:
35 min
Active:
5 min
Yield:
4 servings (with leftover ragu)
Level:
Easy

Nutrition Info

Ingredients

Directions

Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.

Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the veal, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with Parmesan. Reserve the remaining ragu for another use.

Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g

Photograph by Antonis Achilleos

Cook's Note

Save the extra ragu from this recipe for Ragu-Stuffed Peppers.

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