Fettuccine With Quick Ragu

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  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings (with leftover ragu)
  • Nutrition Info
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1/2 onion

1 stalk celery, cut into 4 pieces

1 small carrot, cut into 4 pieces

1 clove garlic

1/2 teaspoon chopped fresh rosemary

3 tablespoons extra-virgin olive oil

1 pound ground veal or turkey

Kosher salt and freshly ground pepper

1 28-ounce can crushed tomatoes

1/2 cup whole milk

12 ounces fettuccine

Freshly grated Parmesan cheese, for serving


  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 for another use.
  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