Fettuccine With Quick Ragu | Pika Chakula

Fettuccine With Quick Ragu



  • 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


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.



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Recipe Comments

  1. posted by Squall Leonhart on Mar 16, 2013

    I found a recipe to make a muffin base:

    2 cups all-purpose flour
    1/2 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 egg
    3/4 cup milk
    1/3 cup vegetable oil

    And I was wondering what kind of vegetables would be good to purée first and then mix in that I can get a toddler to eat. Is this too much sugar for this sort of thing? Any tips?

  2. posted by floydian8717 on Mar 25, 2013

    I started drinking carrot juciy. Lots of it for almost one month. Before I know it, my skin has turned yellow/ light orange. I understand that this does happen to people. Is it permanent? How long does it take for it to go away?

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