1 can (14 oz / 398 mL) tomatoes
1/3 cup (75 mL) tomato paste
1/4 cup (50 mL) dry white wine
1/2 tsp (2 mL) oregano, crumbled
1/2 tsp (2 mL) sugar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1/8 tsp (0.5 mL) red pepper flakes
1 tbsp (15 mL) oil
1 lb (0.5 kg) lean ground beef
1 cup (250 mL) chopped onion
1 clove garlic, finely chopped
8 oz (250 g) broken fettuccine, cooked, rinsed and drained
1/4 cup (50 mL) sliced pitted ripe olives
1 cup (250 mL) shredded mozzarella cheese

Combine first 8 ingredients (tomatoes through red pepper flakes) in a blender. Puree until smooth; set aside. Heat oil in a large frypan over medium heat. Add beef, onion and garlic. Cook, stirring to break up beef, until browned, about 7 - 10 minutes. Drain off excess fat. Stir in tomato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cooked fettuccine and olives. Spoon mixture into a greased shallow 2 1/2 quart (2.5 L) baking dish. May be prepared to this point and refrigerated for up to 24 hours. Remove from refrigerator and let stand for 20 - 30 minutes. Bake, covered, at 350ºF (180ºC) for 40 - 45 minutes or until heated through. Remove baking dish from oven. Uncover and sprinkle with cheese. Continue baking, uncovered, for 5 minutes or until cheese is melted. Serves 4.

Last updated on September 22, 2017