6-7-13 well another rainy day and great again
9-26-08 excellent, great for a rainy evening, I don't think it needs
to get cooked quite so long in each section
This recipe is adapted from the classic rag·s of Italy's Emilia
1 tablespoon olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped carrot
5 ounces ground veal
5 ounces ground pork
5 ounces ground round
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 bay leaf
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (10 3/4-ounce) can tomato puree
1 cup whole milk
2 tablespoons minced fresh flat-leaf parsley
2 (9-ounce) packages fresh fettuccine, cooked and drained
2 tablespoons grated fresh Parmesan cheese
Parsley sprigs (optional)
Heat oil in a large Dutch oven over medium heat. Add onion, celery,
and carrot; cover and cook 8 minutes, stirring occasionally. Remove
onion mixture from pan.
Add veal, pork, and beef to pan; cook over medium heat until browned,
stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf;
bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and
tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.
Stir in milk and minced parsley; bring to a boil. Reduce heat, and
simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat.
Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.
Yield: 8 servings (serving size: 1 1/2 cups)
CALORIES 369 (29% from fat); FAT 11.8g (sat 4.2g,mono 4.8g,poly 1.4g);
IRON 3.7mg; CHOLESTEROL 87mg; CALCIUM 117mg; CARBOHYDRATE 44g; SODIUM
546mg; PROTEIN 21.4g; FIBER 4.2g
Cooking Light, OCTOBER 2002
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