Email to Stella      

Wide Noodles w/Meat Sauce & Basil Ricotta

Source of Recipe

"The Carefree Cook: More Than 150 Hassle-Free Recipes for Cooking Every Day" by Rick Rodgers


List of Ingredients

15-ounce container ricotta cheese

1/3 cup chopped fresh basil, plus additional for serving

1/2 teaspoon salt

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 pound ground round (85 percent lean)

1/2 cup hearty red wine, such as shiraz or zinfandel

28-ounce can crushed tomatoes in purée

14 1/2 -ounce can diced tomatoes in juice

2 teaspoons dried oregano

1 pound fettuccine, pappardelle or mafalde (also known as tripoline)




Recipe

Mix the ricotta, basil and salt in a medium bowl. Let stand at room temperature while you prepare the pasta, so the ricotta loses its chill. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until it gives off its aroma, about 1 minute. Add the ground round, increase the heat to medium-high and cook, breaking up the meat with a spoon, until it loses its pink color, about 5 minutes.

Add the wine and bring to a boil. Stir in the crushed tomatoes, diced tomatoes, with their juices, and oregano. Bring to a boil, then reduce the heat to medium-low. Simmer, uncovered, stirring often, until the sauce thickens, about 25 minutes. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until barely tender, about 9 minutes. Drain well, and return the pasta to the pot. Add the sauce to the pasta and mix well. Serve immediately with large spoonful of basil ricotta and chopped basil.

Makes 4 to 6 servings.