Pasta and Easy Italian Meat Sauce
Here is a meaty tomato sauce that doesn't need to cook for a long time to be delicious. The sauce is based on the famed Ragu alla Bolognese (sauce in the style of Bologna). The addition of milk might seem unusual, but it's traditional in northern Italy -- where butter and cream, as well as milk, are essential to the cuisine.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2003
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 carrot, grated (about 1/2 cup)
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3/4 pound ground beef
- 1 can (28 ounces) whole tomatoes
- 1/2 cup milk
- 1 dried bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Coarse salt and ground pepper
- 1 pound fettuccine
- Grated Parmesan, for serving
Heat butter and oil in a large saucepan over medium. Stir in carrot, onion, and garlic. Add ground beef, and cook until it turns from pink to brown, about 5 minutes.
Add tomatoes and their liquid, crushing them with the back of a large spoon. Stir in milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook fettuccine until al dente according to package instructions, about 12 minutes. Reserve about 1/2 cup of the cooking water; drain fettuccine, and return to the warm pot. Add meat sauce, and toss. Add pasta water as needed if the sauce seems dry. To serve, sprinkle with Parmesan.