Thursday, October 10, 2013

Fettucini with White Meat Sauce

This is a recipe from the Rachael Ray Look and Cook Book. She added frozen spinach to hers, but I'm not a fan of frozen spinach and forgot to get fresh spinach at the store. This dish was amazing and makes plenty of leftovers.
  • 2 tbsp extra virgin olive oil
  • 1/4 lb diced pancetta
  • 1 lb ground veal or ground pork
  • 3 carrots finely chopped or grated
  • 1 onion finely chopped
  • 2 lg garlic cloves, grated
  • salt and pepper
  • 1/4 tsp nutmeg
  • 2 tbsp tomato paste
  • 1/2 cup dry white win
  • 2 cups chicken stock
  • 1/2 cup milk
  • 1 lb fettucini or pappardelle or tagliatelle
  • grated parmigiano-reggiano cheese
  1. Heat a heavy sauce popt over medium high heat with olive oil. Add the pancetta and brown for 2-3 minutes.
  2. Add the meat and lightly brown 3-4 minutes. Ad the carrot, onions and garlic. Season with salt and pepper. Cook for about 5 minutes.
  3. Add nutmeg, stir in tomato paste and cook for a minute. Add the wine and reduce for a minute.
  4. Add the stock and bring to a boil. Add the milk, reduce the heat and simmer 10-12 minutes.
  5. Bring a large pot of water to a boil, salt water and cook pasta according to directions on package.
  6. Reserve a little of the starchy cooking water before draining the cooked pasta.
  7. Drain the pasta and toss with the starch water, toss with meat sauce and top with grated cheese.

No comments:

Post a Comment