Fettuccine With Quick Ragu

Save Recipe
Share This Recipe

Ingredients

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 (with leftover ragu)

Directions

  1. Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.
  2. 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.
  3. 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 to make stuffed peppers.
  4. 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

  1. ;
27m Easy 97%
CLASS
34m Easy 100%
CLASS
21m Easy 99%
CLASS
13m Easy 99%
CLASS