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.