1 lb lean ground beef
1 medium onion, 1/4-inch diced
3 medium carrots, 1/4-inch diced
1 1/2 cups red wine (I used a Cabernet Sauvignon
1 32-oz jar Classico Tomato-Basil pasta sauce
Cooked fettuccine or other pasta
fresh shredded Parmesan cheese for serving

1. Heat a large (12-inch) skillet over medium-high heat.

2. Cook and crumble the ground beef just until it's no longer pink; drain any fat if necessary. Add the onion and carrot and cook, stirring often, until they are softened, about 5 minutes. Add the red wine, reduce the heat to maintain a simmer, and cook until it's reduced by about half, 8-10 minutes, stirring occasionally.

3. Add the pasta sauce, bring it to a low simmer, cover with a splatter screen, and simmer until very thick. I let mine simmer for just over an hour, and actually needed to add a little of my pasta cooking water to loosen it up before serving; it just depends on how thick you want your sauce. You can use a regular, solid lid, but your sauce won't be as thick.

4. Toss the sauce with your pasta and serve with Parmesan cheese.

Sauce serves 4-6 people.
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