FETTUCCINE WITH QUICK RAGU
Provided by Food Network Kitchen
Time 35m
Yield 4 servings (with leftover ragu)
Number Of Ingredients 12
Steps:
- Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.
- 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. Reserve the remaining ragu for another use.
- Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g
Nutrition Facts : Calories 484, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 48 milligrams, Sodium 462 milligrams, Carbohydrate 71 grams, Fiber 5 grams, Protein 25 grams
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Amina
[email protected]Can't wait to try this recipe! It looks delicious.
Kkaa Kkaa
[email protected]I'm going to try this recipe tonight. I'll let you know how it turns out!
Zeb Mace
[email protected]This recipe was a disaster! The sauce never thickened and the pasta was overcooked.
Muphulusi Elizma
[email protected]I thought the sauce was a little bland. I added some extra spices and it turned out much better.
Nasreen Bibi
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Martin Wolfek4
[email protected]I'm not a big fan of mushrooms, so I omitted them from the recipe. It still turned out great!
Bryan Moser
[email protected]This recipe is a great way to use up leftover ragu. I love to make a big batch of ragu on the weekend and then use it to make this dish during the week.
Bwire Godfrey
[email protected]I would definitely recommend this recipe to anyone who loves Italian food.
Barrington Campbell
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
shehzad bhutta
[email protected]I love how versatile this recipe is. I've used different types of pasta and meat, and it always turns out great.
Arham Jabbar
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Quran
[email protected]I'm a vegetarian, so I used tofu instead of ground beef in the ragu. It turned out great!
Ariyan Kabir
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved it.
Omer Rauf
[email protected]Overall, I thought this recipe was pretty good. The sauce was flavorful and the pasta was cooked perfectly. However, I would have liked the sauce to be a little thicker.
Mazwi Masinga
[email protected]This dish was a bit too rich for my taste. I think I would have preferred a lighter sauce.
Kulsom Abbasi
[email protected]I followed the recipe exactly, but my sauce turned out a little too salty. Next time, I'll use less salt.
Alif Hasnat alif
[email protected]The ragu was delicious! I used a combination of ground beef and pork, and it turned out perfectly.
md.j.a. Santo
[email protected]I loved how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Wasay Chawla
[email protected]This fettuccine with quick ragu was a hit with my family! The sauce was flavorful and the pasta was cooked perfectly. I will definitely be making this again.