• 1/2 onion

  • 1 stalk celery, cut into 4 pieces

  • 1 small carrot, cut into 4 pieces

  • 1 clove garlic

  • 1/2 teaspoon chopped fresh rosemary

  • 3 tablespoons extra-virgin olive oil

  • 1 pound ground veal or turkey

  • Kosher salt and freshly ground pepper

  • 1 28-ounce can crushed tomatoes

  • 1/2 cup whole milk

  • 12 ounces fettuccine

  • Freshly grated parmesan cheese, for serving


1. Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.

2. 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.

3. 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.

4. 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.

5. 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 to make stuffed peppers.

Time: 30 minutes, Makes 4 servings (with leftover ragu), Difficulty: Easy

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

Photograph by Antonis Achilleos

Orginal Recipe