Traditionally, this sauce is cooked using ground beef and ground pork. Here, a mixture of ground beef, pork and veal, packaged as meatloaf mix is used. It adds a great depth of flavor and makes for a uniquely satisfying sauce.
3/4 pound fettuccine
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, chopped
1 rib celery, chopped
1 meatloaf mix (ground beef, veal and pork) (See Tip)
One 28-ounce can Italian peeled tomatoes
1/2 cup chicken broth
3/4 teaspoon salt
1/4 cup half-and-half
1/2 cup chopped fresh basil
1/4 cup grated Romano cheese, plus more for serving
Cook the pasta according to package directions. Drain, reserving 1/2 cup cooking liquid.
Heat the oil in a large saucepot over medium-high heat. Add the onion, carrot and celery and cook, stirring occasionally, until softened, about 7 minutes. Add the meatloaf mix and cook, breaking it up with a spoon, until the meat is no longer pink, about 3 minutes.
Add the tomatoes, broth and salt, breaking up the tomatoes with a fork, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the sauce begins to thicken, about 15 minutes. Stir in the half-and-half. Add the pasta, reserved cooking liquid, basil and cheese and toss until well coated. Serve at once. -cooking.com