Rating: 2.5 stars
38 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 15

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Credit: Melanie Acevedo

Recipe Summary test

hands-on:
20 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium-high heat. Add the beef and cook, crumbling with a spoon, until no longer pink, 5 to 7 minutes.

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  • Add the wine and cook until the liquid has nearly evaporated, 4 to 6 minutes.

  • Add the milk, tomatoes, nutmeg, 1 teaspoon salt, and ½ teaspoon pepper and bring to a boil.

  • Reduce heat and simmer until the sauce begins to thicken, 15 to 20 minutes. Stir in the parsley.

  • Meanwhile, cook the pasta according to the package directions. Drain, return it to the pot, and toss with the sauce. Serve with the Parmesan.

Nutrition Facts

795 calories; fat 23g; saturated fat 9g; cholesterol 81mg; sodium 1288mg; protein 45g; carbohydrates 94g; sugars 12g; fiber 5g; iron 7mg; calcium 299mg.
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