You will need:
- One package fettuccine or any long pasta.
- Two tablespoons olive oil.
- One large onion.
- Salt.
- Pepper.
- One medium carrot.
- One stalk celery.
- Two garlic cloves.
- 500g lean ground beef.
- A quarter cup dry white wine.
- A quarter teaspoon crushed red pepper flakes.
- One teaspoon ground cinnamon.
- One teaspoon freshly grated or ground nutmeg.
- One can crushed tomatoes.
- Three quarter cups chopped fresh flat-leaf parsley.
ALSO READ: 30-minute meals: Vegetable fried rice
What to do:
Cook the pasta according to package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, season with half a teaspoon each salt and pepper, and cook, covered, stirring occasionally, for five minutes. Add the carrot, celery, and garlic and cook, covered, stirring occasionally, until they begin to soften, about four minutes more.
While the vegetables cook, combine the beef and wine in a medium bowl; break up the beef with a spoon.
Add the beef mixture to the vegetables, increase the heat to medium-high and cook, breaking it up with a spoon, until the liquid has evaporated and the meat begins to brown, about three minutes. Stir in the red pepper, cinnamon, and nutmeg.
Add the tomatoes to the skillet and simmer until the mixture is slightly thickened, about three minutes. Stir in the parsley and toss with the pasta.
- Recipe obtained from www.delish.com
