Rating: 5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Real Simple February 2005

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Credit: Sang An

Recipe Summary test

prep:
20 mins
additional:
45 mins
total:
65 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan.To Freeze: Omit the pasta and the Parmesan. Let the sauce cool, then ladle it into resealable freezer bags. Store for up to 3 months.To Reheat: Thaw the sauce overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Meanwhile, cook the pasta. Spoon the sauce over it and sprinkle with Parmesan.

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