Ingredients
4 tablespoons butter
1 tablespoon olive oil
1 carrot, grated (about 1/2 cup)
1 onion, chopped
2 garlic cloves, chopped
3/4 pound ground beef
1 can (28 ounces) whole tomatoes
1/2 cup milk
1 dried bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Coarse salt and ground pepper
1 pound fettuccine
Grated Parmesan, for serving
Preparation
Heat butter and oil in a large saucepan over medium. Stir in carrot, onion, and garlic. Add ground beef, and cook until it turns from pink to brown, about 5 minutes.
Add tomatoes and their liquid, crushing them with the back of a large spoon. Stir in milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook fettuccine until al dente according to package instructions, about 12 minutes. Reserve about 1/2 cup of the cooking water; drain fettuccine, and return to the warm pot. Add meat sauce, and toss. Add pasta water as needed if the sauce seems dry. To serve, sprinkle with Parmesan.
