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Pasta olive oil onion kosher salt pepper carrot celery clove garlic lean ground beef white wine red pepper ground cinnamon freshly grated or ground nutmeg tomatoes parsley
Viewed: 22 - Published at: 7 years agoIngredients
- 12 oz. fettuccine or any long pasta
- 2 tbsp. olive oil
- 1 large onion
- kosher salt
- Pepper
- 1 medium carrot
- 1 stalk celery
- 2 clove garlic
- 3/4 lb. lean ground beef
- 1/4 c. dry white wine
- 1/4 tsp. crushed red pepper flakes
- .13 tsp. ground cinnamon
- .13 tsp. freshly grated or ground nutmeg
- 1 can crushed tomatoes
- 3/4 c. chopped fresh flat-leaf parsley
Method
- Cook the pasta according to package directions.
- Meanwhile, heat the oil in a large skillet over medium heat.
- Add the onion, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, 5 minutes.
- Add the carrot, celery, and garlic and cook, covered, stirring occasionally, until they begin to soften, about 4 minutes more.
- While the vegetables cook, combine the beef and wine in a medium bowl; break up the beef with a spoon.
- Add the beef mixture to the vegetables, increase the heat to medium-high and cook, breaking it up with a spoon, until the liquid has evaporated and the meat begins to brown, about 3 minutes.
- Stir in the red pepper, cinnamon, and nutmeg.
- Add the tomatoes to the skillet and simmer until the mixture is slightly thickened, about 3 minutes.
- Stir in the parsley and toss with the pasta.
