Fettuccine With Quick Ragu

Ingredients:

• 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

Method:

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.

source:

Recipe Comments