Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 2 carrots peeled and finely chopped
- 1 celery rib finely chopped
- 4 garlic cloves minced
- 1 pound lean ground beef
- Salt and pepper to taste
- 3 1/2 tablespoons tomato paste
- 1 bay leaf
- 2/3 cup red wine
- 1/2 cup low-sodium beef broth
- 1 1/4 cups tomato passata
- 1/3 cup skim milk
- 12 ounces fettuccine pasta cooked al dente
- Grated Parmesan for garnish
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook for 5 to 7 minutes until the vegetables are soft.
- Add the ground beef to the pan. Season with salt and pepper. Cook, stirring often, until the beef is browned and no pink remains, about 6 to 8 minutes.
- Stir in the tomato paste and cook for 1 to 2 minutes. Then, add the bay leaf, pour in the red wine, and simmer until it reduces slightly, about 2 minutes.
- Add the beef broth and tomato passata. Bring the mixture to a simmer and let it cook for about 20 minutes so the flavors blend and the sauce thickens. Remove the bay leaf and stir in the milk during the last 5 minutes of cooking. Adjust salt and pepper as needed.
- Add the cooked fettuccine pasta to the sauce and toss to coat evenly. Serve warm, garnished with Parmesan and basil.
