Tuesday, December 7, 2010

Tasty Tuesday – Fettuccini with Quick Ragu

Tasty Tuesday

Welcome to another week of Tasty Tuesday here at The Young'ns!
There’s a recipe index under the food tab above if you’re ever looking for a recipe I’ve already blogged.
Every Monday, I plan on trying a new recipe. If it goes well, that’s what I’ll be posting on Tasty Tuesday. If not, I’ll post a tried and true (i.e. something I don’t have to think about too hard) ;)

This is another recipe from my latest issue of Food Network Magazine (too bad they don’t have some incentive for linking to them, I do it so often! ;)). This was also very tasty and easy to boot, perfecto!

Fettuccini 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

{Directions}

  • Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped. I just chopped everything up a little more than it said, and moved on.
  • 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. The rest of the ragu is extra for another meal, enjoy it for lunch tomorrow!

~S

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