- 1 of 1 In a large pot, heat 2 tbsp butter and 1 tbsp olive oil over medium. Add 1 cup each finely chopped carrots, celery and yellow onion plus 2 sliced cloves garlic. Cook 7 minutes, stirring often, until onions are translucent. Sprinkle with 1/2 tsp salt and stir in 1/2 cup dry white wine. Cook 1 minute. Add 1 can (28 oz) whole peeled tomatoes in puree, breaking tomatoes apart. Stir in 2 lbs ground beef, 1 tbsp sugar and 1/2 tsp salt. Simmer 20 minutes. Meanwhile, cook 1 lb fettuccine. Drain. Stir 1/2 cup heavy cream into sauce. Toss half the sauce (4 cups) with fettuccine and serve with grated Parmesan. Save remaining half for another meal.
Servings Per Recipe: 6
Per Serving: 7 g sat. fat, 454 mg sodium, 7 g sugar, 27 g pro., 63 g carb., 4 g fiber, 17 g Fat, total, 526 kcal cal.