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1 tablespoon olive oil
1 large yellow onion, finely chopped
3 celery stalks, finely chopped
1 carrot, finely chopped
4 cloves garlic, finely chopped
1/4 pound pancetta, finely chopped
1 1/2 pounds ground beef*
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14.5-ounce can diced tomatoes, undrained
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano
1/2 cup fresh flat-leaf parsley leaves, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
1 pound dry fettuccine
* FreshDirect Note: Our ground beef is sold in full pound increments, as reflected in the ingredients below.
|Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook for 3 minutes.
Add the celery, carrot, and garlic and cook for 5 minutes. Add the pancetta and cook for 5 minutes. Add the beef
and cook, crumbling it with a spoon, until no trace of pink remains, about 7 minutes. Spoon off and discard any
excess fat. Add the wine, milk, tomato paste, tomatoes, red pepper flakes, oregano, parsley, salt, black pepper,
and nutmeg and bring to a simmer. Cover partially, reduce heat, and simmer for 45 minutes. Meanwhile, cook the
pasta according to the package directions. Drain and transfer to individual bowls. Top with the sauce and Parmesan.|
Omit the pasta and Parmesan. Let the sauce cool, then ladle it into large resealable bags. Store for up to 3 months.
Thaw the sauce overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes.
Meanwhile, cook the pasta. Spoon the sauce over the pasta and sprinkle with the Parmesan.
NUTRITION PER SERVING
CALORIES 853 (42% from fat); FAT 40g (sat 13g); PROTEIN 42g; CHOLESTEROL 107mg; SODIUM 1502mg; FIBER 5g; CARBOHYDRATE 73g