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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.