@therecipecollector: Prepare to fall head over heels for the ultimate Italian comfort dish: a magnificent, family-favorite Italian drunken noodle recipe loaded with rich flavors and bold aromatics. Imagine twirling tender ribbons of wide pasta coated in a luxurious, wine-infused savory meat sauce, tossed with sweet diced carrots, onions, and fresh herbs. Every single bite delivers a phenomenal depth of flavor that is so irresistibly delicious, you will find yourself wanting to make a double batch every time. It is a warm, hearty masterpiece that brings pure culinary bliss straight to your dinner table. Serves 4 to 6 people. Ingredients: 1 pound wide fettuccine or pappardelle pasta 1 pound ground beef or Italian sausage 2 tablespoons olive oil 1 medium yellow onion, finely diced 2 medium carrots, peeled and diced 4 cloves garlic, minced 1 cup dry red wine 1 can (14.5 ounces) diced tomatoes (with juices) 1 cup low-sodium beef broth 1 teaspoon dried Italian seasoning 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup fresh flat-leaf parsley, finely chopped (for garnish) 1/2 cup grated Parmesan cheese (for serving) Instructions: 1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the wide fettuccine or pappardelle pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the starchy pasta water, and set aside. 2. Brown the Meat: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef or Italian sausage, breaking it apart with a wooden spoon, and cook until thoroughly browned and cooked through, about 6 to 8 minutes. 3. Sauté the Vegetables: Add the diced yellow onion and diced carrots to the skillet with the meat. Sauté for 5 to 6 minutes until the vegetables soften. Stir in the minced garlic and dried Italian seasoning, cooking for 1 minute until fragrant. 4. Simmer with Wine: Pour in the dry red wine to deglaze the pan, scraping up any delicious browned bits from the bottom. Let the wine simmer and reduce by half, about 4 to 5 minutes, allowing the noodles to absorb that signature "drunken" richness. 5. Add Tomatoes and Broth: Stir in the diced tomatoes (with their juices) and the low-sodium beef broth. Season with kosher salt and black pepper. Reduce the heat to medium-low and let the sauce simmer gently for 15 to 20 minutes until thickened and deeply flavorful. 6. Combine and Serve: Add the cooked pasta directly into the simmering sauce, tossing gently to coat every ribbon. If the sauce is too thick, splash in a little of the reserved pasta water. Garnish with freshly chopped parsley and grated Parmesan cheese before serving warm. Chef's Notes: Wine Choice: Use a dry red wine that you enjoy drinking, as its robust flavor will concentrate and infuse the entire sauce and pasta. Double Batch Favorite: As noted by home cooks everywhere, this dish disappears fast, so feel free to double the recipe when feeding a larger crowd. Make-Ahead Tip: The meat sauce actually tastes even more extraordinary when made a day ahead, allowing the flavors to meld overnight in the refrigerator before tossing with freshly cooked pasta. Nutrition (per serving): Calories: 520 kcal Protein: 26 g Total Fat: 22 g Saturated Fat: 8 g Carbohydrates: 54 g Dietary Fiber: 4 g Sugars: 6 g Sodium: 680 mg #NancyG #TheRecipeCollector #ItalianDrunkenNoodles #PastaNight #ComfortFood

NancyG The Recipe Collector

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Friday 06 November 2026 01:59:25 GMT