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Add a photoThis rich, meaty tomato sauce, based on the Ragu alla Bolognese, doesn't need to cook for a long time to be delicious.
Ingredientes
- 500 g ground beef
- 30 g butter
- 1 tbs olive oil
- 150 g carrot, chopped
- 1 onion, chopped
- 50 g celeriac root, chopped
- 4 garlic cloves, chopped
- 500 g tomato puree
- 260 g whole tomatoes
- 1 dried bay leaf
- ½ tsp sea salt
- ½ tsp ground pepper
- 1 tsp dried thyme
- 2 tsp dried basil
- 500 g fresh fettuccine
- Fresh parsley, chopped
- Grated Parmesan, for serving
Direcciones
1.
In a pressure cooker pan over medium-high heat, brown the ground beef until totally browned, about 5 minutes.
2.
Add butter to the browned ground beef and drizzle in olive oil. Stir in carrot, onion, and celeriac, cook for 1 ½ minutes, then add the garlic. Stir and cook for an additional minute.
3.
Add tomato puree and tomatoes and their liquid, crushing them with the back of a large spoon.
4.
Add bay leaf, thyme, basil, salt, and pepper. Close the saucepan with the pressure cooker lid and allow to simmer for 20 minutes. Discard bay leaf before serving. Add pasta water as needed if the sauce seems dry.
5.
Meanwhile, in a large pot of boiling salted water, cook fettuccine until al dente according to package instructions. Reserve about ½ cup of the cooking water; drain fettuccine, and return to the warm pot. Add pasta water the meat sauce as needed if the sauce seems dry.
6.
Top each serving of fettucine with the meat sauce. sprinkle with minced parsley and grated Parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 6 servings | |
| Calories 634 | |
| Calories from Fat 209 | 33% |
| Total Fat 23.43g | 29% |
| Saturated Fat 9.64g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 702mg | 29% |
| Potassium 974mg | 28% |
| Total Carbs 76.53g | 20% |
| Dietary Fiber 6.0g | 20% |
| Sugars 9.11g | 6% |
| Protein 29.42g | 47% |
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