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(From Martha Stewart)
This is by far one of the best pasta sauces I have ever made. It’s easy to make, flavourful and 100% satisfying. I’ve never been a big fan of meat sauces until I tried this one. Now, I usually make a lot and freeze the leftovers for another day. So, you can make it on a lazy Sunday and have it again later.
*Don’t be surprised if it appears to be very liquidy while it’s cooking. I usually let it simmer longer than the directed 20 minutes. However, if you don’t have that kind of time, don’t fret, it will still be just as delicious.
- 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 (make sure to use decent quality or it usually comes out too liquidy)
- 1/2 cup milk
- 1 dried bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Coarse salt and ground pepper
- 1 pound fettuccine
- Grated Parmesan, for serving
- Heat butter and oil in a large saucepan over medium. Stir in carrot, onion, and garlic. Add ground beef, and cook until it turns from pink to brown, about 5 minutes.
- Add tomatoes and their liquid, crushing them with the back of a large spoon. Stir in milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer 20 minutes.
- Meanwhile, in a large pot of boiling salted water, cook fettuccine until al dente according to package instructions, about 12 minutes. Reserve about 1/2 cup of the cooking water; drain fettuccine, and return to the warm pot. Add meat sauce, and toss. Add pasta water as needed if the sauce seems dry. To serve, sprinkle with Parmesan.
Reserve some of the pasta cooking water, and add a little to the sauce if it seems too thick. The water is ideal for adjusting the consistency of the sauce, and the starch in the water helps the sauce adhere to the pasta.
Recipe found here.