Tuesday, March 07, 2017

Fettuccine with Quick Ragu

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This recipe for quick ragu makes enough sauce for two meals - so eat up half and save the rest!

Fettuccine with Quick Ragu // This recipe for quick ragu makes enough sauce for two meals - so eat up half and save the rest! #recipe #ragu #pasta

Spaghetti is one of my favorite things in the whole world and I adore trying new recipes like this ragu. Ragu (not the brand) is a meat-based sauce. This one has veggies in it and the meat is turkey, which I also love. I do adore ground beef for red sauces, but I occasionally like turkey or sausage in red sauce. What is really fantastic about this particular recipe is that it is quick and can be made in under 30 minutes -- and you only use half of the ragu for the meal. That means you have a whole other half a recipe of ragu to use for whatever you would like. So I, of course, used my extra ragu for lunch throughout the week with some pasta I had in the pantry.

Fettuccine with Quick Ragu // This recipe for quick ragu makes enough sauce for two meals - so eat up half and save the rest! #recipe #ragu #pasta

(Print)
What you need:
  • 1 small onion, quartered
  • 1 stalk celery, cut into four pieces
  • 1 carrot, cut into four pieces
  • 1 clove garlic
  • 1/2 tsp. chopped fresh rosemary
  • 3 Tbsp. extra virgin olive oil
  • 1 lb. ground turkey (or veal)
  • Salt and pepper
  • 1 can (28 oz.) crushed tomatoes
  • 1/2 cup whole milk
  • 12 oz. fettuccine
  • Shredded Parmesan cheese
Directions:
  1. Place onion, celery, carrot, garlic, and rosemary into a food processor. Pulse until finely chopped.
  2. In a large saucepan, heat olive oil over medium-high heat. Add chopped veggies and cook until golden, about 3 to 5 minutes.
  3. Add turkey, salt, and pepper. Cook and crumble until turkey is no longer pink.
  4. Add tomatoes, milk, 1 cup water, and a little more salt. 
  5. Bring to a boil, then reduce heat and simmer until slightly thickened, about 20 minutes. 
  6. Meanwhile, cook fettuccine in salted water according to box instructions. Drain and return to pot.
  7. Add half of the ragu into the cooked fettuccine and toss to coat. Serve topped with Parmesan.
  8. Freeze or reserve remaining ragu for another meal!
Recipe from Food Network Magazine

Another quick but very delicious pasta recipe that I love is this Faux Baked Roasted Garlic and Tomato Spaghetti. Bolognese is also a ragu and is another of my all-time favorites for red sauce. I love this Weeknight Bolognese recipe from Kitchen Meets Girl.

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