We've made this as-written at least twice, but it looks like neither time made it into the blog. This version, meanwhile, deviates somewhat from the recipe in Hazan; I wanted to increase the ratio of veggies to everything else somewhat, and I also needed to get it done fast because I was starting late and could not afford the usual 3-4 hour cooking time. To that end, I used a generous quantity of mirepoix mix for the veggies, added some spinach, and skipped the slow simmering and cooking down of the tomatoes in favour of using a smaller quantity of pre-diced tomatoes.

I would definitely make it this way again; symbol and I both liked it, and the Kidlet declared it to be "beyond favourite".

Modified Fettucini al Ragu

The Classic Pasta Cookbook by Guiliano Hazan (pp. 62-63)

Ingredients

• 400-450g fettucini or other pasta
• 2 tbsp olive oil
• 2+2 tbsp butter
• 360mL (1½ C) frozen mirepoix mix
• 5-6 garlic cloves, chopped
• 450g (1 lb) extra lean ground beef
• ½ tsp salt, ground
• ½ tsp pepper, ground
• 120mL (½ C) frozen chopped spinach
• 240mL (1 C) white wine
• 120mL (½ C) milk
• ⅛ tsp grated nutmeg
• 1×375mL tin diced tomatoes
• freshly grated parmesan

Directions

1. Heat the oil and half of the butter in a large, deep-sided skillet over medium heat.
2. Add the mirepoix mix and cook, stirring occasionally, until thawed and the onion has just started to brown.
3. Add the garlic and cook until fragrant, 30-60 seconds.
4. Add the ground beef, salt, and pepper, and cook, breaking up and stirring as needed, until cooked through and just browned.
5. Stir in the spinach and cook until just thawed.
6. Add the wine and cook until it has completed evaporated.
7. Add the milk and nutmeg and cook, stirring frequently, until mostly evaporated.
8. Add the tomatoes and cook until they are bubbling and the sauce has just begun to thicken.
9. Reduce heat to low and set aside until the pasta is cooked al dente.
10. Combine pasta, sauce, and remaining butter and toss until the butter is melted and the pasta is evenly coated; serve.