|2 servings||calories per servings 675||protein serving 37 g||carbs per serving 80 g||total fat per serving 22 g|
This dish has all of the comforting flavors of chicken noodle soup, but with a much more interesting combination of ingredients. This fettucine makes use of one of our favorite "cooking synergies", the mirepoix. Onions, carrots and celery combine to form a complex yet familiar base for tender fettuccini and perfectly seared beef meatballs while parsley gives the dish a bright, herbaceous taste and oregano adds that "I've been cooking this for hours" flavor. Shaved vegetables and grated Parmesan make for a beautiful presentaion. Oh, and did we mention that this recipe comes together in a single pot?! Easy kitchen clean up for the win!
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||80 g|
|Dietary Fiber||6 g|
Please read the entire recipe card before beginning.
Chop and combine parsley and oregano. Combine half the herbs with the ground beef, bread crumbs, ½ tsp PeachDish salt, and half the ground Parmesan. Blend the meat mixture thoroughly by hand. Divide the meat mixture in half, then divide the halves in half, then divide the quarters in half again. You should have eight evenly-sized meatballs.Roll the meatballs between your cupped hands to form smooth round balls.
Prepare your mise en place: peel carrots, and discard peels, then use your peeler to cut carrots into thin strips; use peeler to cut celery into thin strips; peel and thinly slice garlic and onion.
Place a large heavy-bottom pot over medium heat (if you don’t have a heavy-bottom pot, a large, deep saute pan will work). Add 1 Tbsp of cooking oil to pot. Once the oil is hot and shimmery, add the meatballs, evenly spread around the bottom of the pot. Cook for about 2 minutes, or until browned on the first side. Rotate each meatball 90 degrees, and sear for approximately one minute more, or until browned. Repeat this process 3-4 more times, or until the meatballs are browned on most of their surface. Remove meatballs and set aside for later.
Add the onions and garlic to pot, and cook while stirring for 1 minute. Add fettuccine (break the fettuccine in half if they are too long to fit flat in the pot). Return meatballs to the pot, add cooking wine, beef glace, 1 ½ cup of water, remaining chopped parsley and oregano, ½ tsp PeachDish salt, adjust heat to high, and bring to a boil. Once the liquid has boiled, reduce heat to low, and cook covered for 6 minutes.
Add celery and carrots to the pasta pot stirring to thoroughly combine, then cook covered for 6 more minutes.
While the pasta mixture is cooking, thinly slice basil.
Stir again, test pasta doneness, taste and adjust seasoning. Top with basil and ground Parmesan. Serve and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...