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Cinnamon, nutmeg, and red pepper lend a gentle, unexpected spice to the lean ground beef so you don't have to sacrifice flavor for health.
By Woman's Day Kitchen
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Nutritional Information

Calories596
Total Fat17g
Saturated Fat5g
Cholesterol55mg
Sodium767mg
Total Carbohydrate79g
Dietary Fiber6g
Sugars--
Protein31g
Calcium--
pasta with quick meat sauce
Con Poulos
Serves: 4
Total Time: 25 min
Prep Time: 25 min
Ingredients
U.S. Metric Conversion chart
12 ounce(s) fettuccine or any long pasta
2 tablespoon(s) olive oil
1 large onion, chopped
Kosher salt
Pepper
1 medium carrot, finely diced
1 stalk(s) celery, finely diced
2 clove(s) (large) garlic, finely chopped
3/4 pound(s) lean ground beef
1/4 cup(s) dry white wine
1/4 teaspoon(s) (or up to 1/2 teaspoon) crushed red pepper flakes
1/8 teaspoon(s) ground cinnamon
1/8 teaspoon(s) freshly grated or ground nutmeg
1 can(s) (28-ounce) crushed tomatoes
3/4 cup(s) chopped fresh flat-leaf parsley
Directions
Cook the pasta according to package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, 5 minutes. Add the carrot, celery, and garlic and cook, covered, stirring occasionally, until they begin to soften, about 4 minutes more.
While the vegetables cook, combine the beef and wine in a medium bowl; break up the beef with a spoon.
Add the beef mixture to the vegetables, increase the heat to medium-high and cook, breaking it up with a spoon, until the liquid has evaporated and the meat begins to brown, about 3 minutes. Stir in the red pepper, cinnamon, and nutmeg.
Add the tomatoes to the skillet and simmer until the mixture is slightly thickened, about 3 minutes. Stir in the parsley and toss with the pasta.