Pasta With Quick Meat Sauce

Okay...So for the one millionth time...You know that I love anything Italian, Anything
Pasta. So here is a little recipe that will spice up the normal pasta noodle routine...

Believe it or not..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.

INGREDIENTS:

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

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:

1. Cook the pasta according to package directions.
2. Meanwhile, heat the oil in a large skillet 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.
3. While the vegetables cook, combine the beef and wine in a medium bowl; break up the beef with a spoon.
4. 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.
5. 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.

As with all of my Pasta dishes...you can chase them down with a nice Red Wine!

Enjoy!   Eat Well My Friends!