Fettuccine with Quick Ragu

What you need:

    • 1 small onion, quartered
    • 1 stalk celery, cut into four pieces
    • 1 carrot, cut into four pieces
    • 1 clove garlic
    • 1/2 tsp. chopped fresh rosemary
    • 3 Tbsp. extra virgin olive oil
    • 1 lb. ground turkey (or veal)
    • Salt and pepper
    • 1 can (28 oz.) crushed tomatoes
    • 1/2 cup whole milk
    • 12 oz. fettuccine
    • Shredded Parmesan cheese

Directions:

    1. Place onion, celery, carrot, garlic, and rosemary into a food processor. Pulse until finely chopped.
    2. In a large saucepan, heat olive oil over medium-high heat. Add chopped veggies and cook until golden, about 3 to 5 minutes.
    3. Add turkey, salt, and pepper. Cook and crumble until turkey is no longer pink.
    4. Add tomatoes, milk, 1 cup water, and a little more salt.
    5. Bring to a boil, then reduce heat and simmer until slightly thickened, about 20 minutes.
    6. Meanwhile, cook fettuccine in salted water according to box instructions. Drain and return to pot.
    7. Add half of the ragu into the cooked fettuccine and toss to coat. Serve topped with Parmesan.
    8. Freeze or reserve remaining ragu for another meal!

Recipe from Food Network Magazine