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    from "Real SimpleŽ magazine"

    You can minimize the amount of freezer space taken up by soups, stews, or sauces by freezing them into flat packets. Fill a resealable plastic bag halfway, removing as much air as possible before sealing it. Lay the bag flat on a baking sheet and freeze until solid. Then stand the packet on its side.

    Hands-on time: 20 minutes
    Total time: 1 hours, 25 minutes

    Makes 4 to 6 servings

    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
    Grated Parmesan

    * FreshDirect Note: Our ground beef is sold in full pound increments, as reflected in the ingredients below.

    Print recipe

    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.
    To Freeze:
    Omit the pasta and Parmesan. Let the sauce cool, then ladle it into large resealable bags. Store for up to 3 months.
    To Reheat:
    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.

    CALORIES 853 (42% from fat); FAT 40g (sat 13g); PROTEIN 42g; CHOLESTEROL 107mg; SODIUM 1502mg; FIBER 5g; CARBOHYDRATE 73g

    Product nutrition and information
     Quantity Ingredients Est.Price
      Organic Yellow Onion, Medium - $1.99/lb
      Celery, Medium - $2.99/ea Save! 2 for $5.00
     Farm Fresh, Med
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
    Citterio Premium Pancetta, Cut to Order - $11.99/lb
     Extra Thick

    Premium Ground Beef - $5.49/lb
      Varanda do Conde Vinho Verde - $14.99/ea plus tax Save! Just $13.49 each when you buy 6 or more.
      Contadina Tomato Paste - $0.99/ea
      Muir Glen Organic Diced Tomatoes - $2.19/ea
      Italian Parsley - $1.99/ea
     Farm Fresh
      De Cecco Fettuccine - $2.49/ea
    Optional Ingredients
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
    You May Already Have
      FreshDirect Crushed Chili Peppers - $3.59/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      Amish Country Farms Organic Whole Milk - $4.49/ea
     1/2 gallon
      Oregano - $1.49/ea
     Farm Fresh
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      FreshDirect Ground Grenadian Nutmeg - $5.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Morton's Coarse Kosher Salt - $2.69/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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