Saturday, January 17, 2009
Pasta and Italian Meat Sauce
This is an easy recipe that I make time after time. My family loves it. It's from the January/February 2003 issue of Martha Stewart's Everday Food and is an adaptation of Ragu alla Bolognese (sauce in the style of Bologna). I changed it up slightly.
4 Tablespoons butter
1 Tablespoon olive oil
1 carrot, grated (about 1/2 cup)
1 onion, chopped
2 garlic cloves, chopped
1 pound ground beef
1 28 oz. can diced tomatoes
1/2 cup milk
1 dried bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
salt and pepper
1 pound fettuccine
grated Parmesan cheese, for serving
Heat the butter and oil in a large pan.
Stir in the carrot, onion, and garlic.
Add the ground beef and cook until it is browned.
Add the tomatoes and their liquid. Stir in the milk, bayleaf, thyme, nutmeg, 1/2 teaspoon salt and 1/8 teaspoon pepper. Simmer 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook the fettuccine until al dente. Drain the fettuccine and return to warm pot. Add meat sauce and toss. Serve sprinkled with Parmesan and with crusty bread.
Now clean your plate! :)