This is one of my favorite dishes because it allows me to eat my favorite thing in the world…pasta! This dish is so versatile that you can swap out the fettuccine for your own favorite pasta or even substitute the ground beef for pork or lamb. Whatever you choose to do with this, it’s the perfect dish for a cold winter night.
- 6 tablespoons olive oil
- 3 large onions, peeled and finely sliced
- 1 tablespoon fresh rosemary, finely chopped
- 7 ounces ground beef
- 3/4 cup plus 1 tablespoon white wine
- 1 1/4 cups vegetable stock
- 1 package of fettuccine
- 1 cup Parmesan cheese, freshly grated
- 1. In a large saucepan, heat the olive oil and sauté the onions and rosemary over medium heat, stirring occasionally with a wooden spoon, until softened and golden, approximately 5 minutes.
- 2. Add the ground beef and mix well, allowing the meat to crumble. Cook, stirring frequently, until the meat has browned all over, this should take about 5 to 6 minutes.
- 3. Pour in the wine and cook for another 3 minutes to allow the alcohol to evaporate. Season with salt and pepper and pour in the stock.
- 4. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes. Stir every 10 minutes. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.
- 5. Drain the pasta and immediately add to the meat sauce. Increase the heat to high and gently mix the sauce and the pasta together for 30 seconds, stirring continuously, to allow the sauce to coat the pasta evenly.
- Serve immediately, topped with the freshly grated Parmesan cheese.