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Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:8Yield:8 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil¼cupgrated carrot¼cupgrated onion1poundlean ground beef8ouncessweet Italian sausage, casings removed2tablespoonstomato paste3clovesgarlic, sliced¼cupdry red wine1(28 ounce) cancrushed tomatoes¾teaspoonground pepper½teaspoonsalt1poundfresh pasta, such as fettuccine3tablespoonsfinely chopped fresh basil3tablespoonsfinely chopped fresh parsley, plus more for garnish½cupgrated Grana Padano cheese
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil
¼cupgrated carrot
¼cupgrated onion
1poundlean ground beef
8ouncessweet Italian sausage, casings removed
2tablespoonstomato paste
3clovesgarlic, sliced
¼cupdry red wine
1(28 ounce) cancrushed tomatoes
¾teaspoonground pepper
½teaspoonsalt
1poundfresh pasta, such as fettuccine
3tablespoonsfinely chopped fresh basil
3tablespoonsfinely chopped fresh parsley, plus more for garnish
½cupgrated Grana Padano cheese
DirectionsPut a large pot of water on to boil.Meanwhile, heat oil in another large pot over high heat. Add carrot and onion and cook, stirring, for 1 minute. Add beef and sausage and cook, breaking up the meat with a wooden spoon and reducing the heat if it starts to stick to the pan, until no longer pink, about 5 minutes. Stir in tomato paste and garlic; cook, stirring, for 2 minutes. Add wine and cook, scraping up any browned bits, until it’s mostly evaporated, about 2 minutes. Stir in tomatoes, pepper and salt. Reduce heat to maintain a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.Cook pasta in the boiling water, stirring to prevent sticking, until al dente, 2 to 3 minutes. Reserve 1/2 cup of the water. Drain the pasta.Add the pasta, basil and parsley to the sauce. Add enough of the reserved pasta water to loosen the sauce to your liking. Serve topped with cheese and more parsley, if desired.TipsTo make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.Originally appeared: EatingWell Magazine, September 2020
Directions
Put a large pot of water on to boil.Meanwhile, heat oil in another large pot over high heat. Add carrot and onion and cook, stirring, for 1 minute. Add beef and sausage and cook, breaking up the meat with a wooden spoon and reducing the heat if it starts to stick to the pan, until no longer pink, about 5 minutes. Stir in tomato paste and garlic; cook, stirring, for 2 minutes. Add wine and cook, scraping up any browned bits, until it’s mostly evaporated, about 2 minutes. Stir in tomatoes, pepper and salt. Reduce heat to maintain a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.Cook pasta in the boiling water, stirring to prevent sticking, until al dente, 2 to 3 minutes. Reserve 1/2 cup of the water. Drain the pasta.Add the pasta, basil and parsley to the sauce. Add enough of the reserved pasta water to loosen the sauce to your liking. Serve topped with cheese and more parsley, if desired.TipsTo make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.
Put a large pot of water on to boil.
Meanwhile, heat oil in another large pot over high heat. Add carrot and onion and cook, stirring, for 1 minute. Add beef and sausage and cook, breaking up the meat with a wooden spoon and reducing the heat if it starts to stick to the pan, until no longer pink, about 5 minutes. Stir in tomato paste and garlic; cook, stirring, for 2 minutes. Add wine and cook, scraping up any browned bits, until it’s mostly evaporated, about 2 minutes. Stir in tomatoes, pepper and salt. Reduce heat to maintain a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.
Cook pasta in the boiling water, stirring to prevent sticking, until al dente, 2 to 3 minutes. Reserve 1/2 cup of the water. Drain the pasta.
Add the pasta, basil and parsley to the sauce. Add enough of the reserved pasta water to loosen the sauce to your liking. Serve topped with cheese and more parsley, if desired.
Tips
To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, September 2020
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Nutrition Facts(per serving)476Calories24gFat42gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
