Source: Food Network, December 2010
I love this meal, and the fact that the leftovers can be used in Ragu-Stuffed Peppers. My modification is listed below.
Makes 4 servings
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
**I used 1/2 lb ground beef and 1/2 lb hot Italian sausage casings removed.
Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.
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. Add the meat, 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. 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.
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.