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butter olive oil carrot onion garlic ground beef tomatoes milk bay leaf thyme ground nutmeg salt fettuccine Parmesan cheese
Viewed: 7 - Published at: 5 years agoIngredients
- 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 fresh ground pepper
- 1 pound fettuccine
- Grated Parmesan cheese, for serving
Method
- Heat the butter and oil in a large saucepan over medium heat.
- Stir in the carrot, onion, and garlic.
- Add the ground beef, and cook until it turns from pink to brown, about 5 minutes.
- Add the tomatoes and their liquid, crushing them with the back of a large spoon.
- Stir in the milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- Simmer for 20 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the fettuccine until al dente according to the package instructions.
- Reserve about 1/2 cup of the cooking water, and drain the fettuccine.
- Return it to the warm pot.
- Add the meat sauce, and toss.
- Add the reserved pasta water as needed if the sauce seems dry.
- To serve, sprinkle with Parmesan.
- Our sauce is based on the famed Ragu alla Bolognese (sauce in the style of Bologna).
- The addition of milk might seem to be unusual, but its traditional in northern Italywhere butter and cream, as well as milk, are essential to the cuisine.
