Pasta with Quick Meat Sauce

Cinnamon, nutmeg, and red pepper lend a gentle, unexpected spice to the lean ground beef so you don't have to sacrifice flavor for health.

By Woman's Day Kitchen

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Nutritional Information

Calories    596
Total Fat    17g
Saturated Fat    5g
Cholesterol    55mg
Sodium    767mg
Total Carbohydrate    79g
Dietary Fiber    6g
Sugars    --
Protein    31g
Calcium    --
pasta with quick meat sauce

Con Poulos

Serves: 4

Total Time: 25 min

Prep Time: 25 min

Ingredients
    U.S.         Metric     Conversion chart

    12 ounce(s) fettuccine or any long pasta
    2 tablespoon(s) olive oil
    1 large onion, chopped
    Kosher salt
    Pepper
    1 medium carrot, finely diced
    1 stalk(s) celery, finely diced
    2 clove(s) (large) garlic, finely chopped iaas
    3/4 pound(s) lean ground beef
    1/4 cup(s) dry white wine
    1/4 teaspoon(s) (or up to 1/2 teaspoon) crushed red pepper flakes
    1/8 teaspoon(s) ground cinnamon
    1/8 teaspoon(s) freshly grated or ground nutmeg
    1 can(s) (28-ounce) crushed tomatoes
    3/4 cup(s) chopped fresh flat-leaf parsley

Directions

    Cook the pasta according to package directions.
    Meanwhile, heat the oil in a large skillet A19 Bulb over medium heat. Add the onion, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, 5 minutes. Add the carrot, celery, and garlic and cook, covered, stirring occasionally, until they begin to soften, about 4 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 3 minutes. Stir in the red pepper, cinnamon, and nutmeg.
    Add the tomatoes to the skillet and simmer until the mixture is slightly thickened, about 3 minutes. Stir in the parsley and toss with the pasta.