This meal is simplicity itself. Food is the language of love, so just add a little amore and serve it up proudly. For more Valentine’s Day recipes, visit MealsOnHeelsByMindy.com.
Prepared in 1 hour 25 minutes
12 ounces fettuccine
¼ cup extra-virgin olive oil
2 cups chopped celery
¼ teaspoon red pepper flakes
2 medium yellow onions, chopped
5 garlic cloves, chopped
1 pound ground veal
1 pound ground pork
6 ounces pancetta or bacon, finely chopped
29 ounces canned whole tomatoes in juices
15 ounces low-sodium chicken broth
½ cup whole milk or heavy cream
5 teaspoons fresh thyme, chopped or 3 teaspoons dried thyme
Fresh flat-leaf parsley, rinsed and finely chopped for garnish
½ cup freshly grated Parmigiano-Reggiano cheese
Salt and pepper to taste
In a large pot over medium heat, warm olive oil. Add onions, celery and garlic. Sauté until all vegetables are tender and slightly brown, approximately 8 to 10 minutes.
Increase the heat to high then add veal, pork, pancetta (or bacon). Sauté until meats are brown for 10 minutes. Remember to break up the meat with the back of a wooden spoon or fork while browning.
Add canned tomatoes with all their juices and 1¾ cups chicken broth, milk (or cream) thyme and fresh red pepper flakes.
Recue heat to low and simmer uncovered for 1 to 1.5 hours. Gently stir and break down tomatoes with the wooden spoon. You can add more chicken broth if ragù sauce becomes too thick while stirring occasionally.
Season with salt and fresh pepper.
In a large pasta pot, boil slightly salted water. Cook fettuccine al dente, cooked yet firm to the bite. Then drain.
Add cooked fettuccine to pot with the ragù sauce and toss with tongs to blend.
Transfer to a bowl and sprinkle with half cup freshly grated Parmigiano-Reggiano cheese and parsley.