Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 500g ground beef or a blend of beef and pork
  • 400g canned crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 200g fettuccine pasta
  • 50g unsalted butter
  • 250ml heavy cream
  • 100g freshly grated Parmesan cheese
  • Freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion, garlic, carrot, and celery; sauté until softened.
  3. Stir in ground meat; cook until browned.
  4. Add tomatoes, tomato paste, oregano, salt, and pepper; simmer for 30 minutes.
  5. In a large pot, bring salted water to a boil.
  6. Add fettuccine; cook according to package instructions until al dente.
  7. Reserve 1/2 cup pasta water; drain the pasta.
  8. In a clean skillet, melt butter over low heat.
  9. Pour in heavy cream; heat gently, whisking to combine.
  10. Add grated Parmesan cheese, stirring until melted and smooth.
  11. Adjust consistency with reserved pasta water if needed.
  12. Toss cooked fettuccine with Alfredo sauce until evenly coated.
  13. Serve topped with hearty ragu sauce and additional Parmesan if desired.