This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Pasta doesn't make you fat. How much pasta you eat makes you fat." -Giada De Laurentiis
This is a simple tomato sauce made so much better by the toasted caraway seeds. They bring a warm, savory flavor to the sauce and the key to this dish is in toasting the ground caraway first, then slow cooking the sauce so that it thickens. As the sauce reduces, the flavor of the caraway intensifies. You can serve this over any pasta you like: penne, shells, spaghetti.... Serve with a green salad on the side for a perfect meal.
Servings: 4 | Serving size: about 1 1/2 cups sauce with 2 ounces pasta
Cooking Time: 60 minutes
This recipe can easily be multiplied (or divided by 2) and makes very good leftovers. The sauce freezes well.
|4 tsp.||caraway seeds|
|2 tsp.||olive oil|
|2 medium||onions (finely diced)|
|5 cloves||garlic (finely minced)|
|2 ounces||90% lean ground beef|
|2 – 15 ounce cans||diced tomatoes|
|2 Tbsp.||tomato paste|
|to taste||fresh ground black pepper|
|8 ounces||whole wheat or gluten-free fettuccine|
Place the caraway seeds in a medium skillet over high heat.
As the pan heats up, shake the pan frequently so that the seeds don't burn. Toss for about 10 minutes until the seeds are toasted. Remove and grind in a blender or a mortar and pestle.
Place the olive oil in a medium skillet over medium-high heat. Add the onion and garlic.
Reduce the heat to medium and cook, stirring frequently, until the onion has softened slightly. Add the ground beef and the ground caraway seed.
Cook until the beef is browned, then add the paprika, tomatoes, tomato paste, water, salt, and pepper.
Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the liquid has reduced to about 1/4 cup and the sauce is thickened: about 40 minutes.
When the sauce is nearly done, place the water in a large sauce pan over high heat. When it boils, add the fettuccine and cook until it is just tender. Drain the pasta and add it to the sauce. Cook over low heat, tossing frequently, for about 2 minutes.
Serving size: about 1 1/2 cups sauce with 2 ounces pasta
|Calories 306||Calories from Fat 45|
|% Daily Value|
|Total Fat 5 g|
|Saturated Fat 1 g||2%|
|Monounsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 9 mg||3 %|
|Sodium 318 mg||13 %|
|Total Carbohydrates 57 g||44 %|
|Dietary Fiber 11 g||44%|
|Sugars 8 g|
|Protein 14 g|
|Vitamin A 9 %||Vitamin C 35 %|
|Calcium 8 %||Iron 17 %|
|Vitamin K 14 mcg||Potassium 636 mg|
|Magnesium 81 mg|