Wednesday, January 5, 2011

Fettuccine with quick ragu

I've been working on organizing, and hence neglecting the food blogging.  This is something I made a couple of days ago.  Luckily I didn't make any changes even though I debated it. (Ok, the original planned for left over sauce and used less noodles - my family is larger than 4 servings so I didn't plan for left overs, and I was out of onions and used some bulb onions which I sauteed in butter not olive oil.)  OK so I made a few slight changes, but I didn't change the spices or anything.  It turned out really well, and was pretty quick.  I also liked that it used a few more veggies than my regular pasta sauce.  The addition of milk was also something different.
The recipe is from a Food Network Magazine that I got last month to try something new.


  • 1/2 onion (I used 3 bulb onions diced)
  • 1 stalk celery, cut into 4 pieces 
  • 1 small carrot, cut into 4 pieces (I used 5-6 baby carrots)
  • 1 clove garlic
  • 1/2 teaspoon chopped fresh rosemary (I used the leaves of about 1/2 inch rosemary)
  • 2 Tablespoons butter
  • 1 pound ground veal or turkey (I used my pre-cooked ground beef for time's sake)
  • salt and pepper
  • 1 28-oz. crushed tomatoes
  • 1/2 cup milk
  • 1 16 oz. package fettuccine
  • grated parmesan for serving
  1. Pulse onion, celery, carrot, garlic and rosemary in a food processor until finely chopped
  2. Melt butter in a large saute pan over medium high heat.  Add the chopped veggies and cook, stirring until softened and golden.  (3-5 minutes)  Add the meat with 1 teaspoon salt and 1/2 teaspoon pepper and cook until no longer pink (Or just toss in the pre-cooked and it is ready.)  Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt.  Bring to a boil.  Reduce heat and simmer until slightly thickened, about 20 minutes.
  3. Meanwhile, cook noodles according to package directions. 
  4. Toss the noodles with the ragu and serve topped with Parmesan.


No comments:

Post a Comment


Related Posts with Thumbnails