Does it get any more romantic than a giant bowl of grain-free pasta (thank heavens for Cappellos!) with slow-cooked bolognese sauce? Didn't think so. Cook up the sauce on Sunday, then all you have to do on Valentine's Day is boil water and cook the pasta.
 
Makes 8 servings 

What you need 

2 carrots, chopped
2 celery ribs, chopped
2 onions, chopped
coarse salt and freshly ground black pepper
¼ cup Tessemae’s Italian
1 pound ground beef
3 tablespoons tomato paste
1 ½ cups chicken broth
1 cup beef broth
1 cup unsweetened almond milk or whole milk (optional)
coarse salt and freshly ground black pepper
18 ounces fresh fettuccine (we love Cappellos!) 

What you do 

1. Place carrot, celery and onion in food processor bowl and pulse until finely chopped, scraping down the sides as necessary.
2. Heat Italian in a large pot over medium heat and add onion mixture to pot. Sprinkle with salt and pepper and cook until softened, about 10 minutes.
3. Stir in ground beef and cook until no longer pink. Add tomato paste to pot and cook 2 minutes, stirring constantly.
4. Add broths, bring to a boil then reduce heat to low; simmer for 1 hour, stirring occasionally.
5. Heat milk (if using), then gradually add to sauce and continue to cook another 45 minutes to blend flavors. Season with salt and pepper to taste.
6. Bring a large pot of salted water to a boil and cook fettucine according to package directions. Drain, reserving ½ cup pasta water. Toss pasta with Bolognese sauce, adding pasta water if need to thin sauce.