Ingredients

Preparation 15 minutes, total time 30 minutes

4 tablespoons butter
1 tablespoon olive oil
1 carrot, grated (about 1/2 cup)
1 onion, chopped
2 garlic cloves, chopped
3/4 pound ground beef
28-ounce can whole tomatoes
1/2 cup milk
1 dried bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Salt and pepper
1 pound fettuccine
Grated Parmesan cheese, for serving

Directions

Heat the butter and oil in a large saucepan over medium heat. Stir in the carrot, onion and garlic. Add the ground beef, and cook until it turns from pink to brown, about 5 minutes.

Add the tomatoes and their liquid, crushing them with the back of a large spoon. Stir in the milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt and 1/8 teaspoon pepper. Simmer 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook the fettuccine until al dente according to package instructions, about 12 minutes. Reserve about 1/2 cup of the cooking water, and drain the fettuccine. Return it to the warm pot. Add meat sauce and toss. Add pasta water as needed if the sauce seems dry. To serve, sprinkle with Parmesan cheese. Makes 4 servings.