Cook fettuccine according to package directions.
Meanwhile, heat oil in a Dutch oven set over medium heat. Add seasoning, beef, onion, garlic, salt and pepper. Cook, crumbling beef, for 10 minutes or until well browned.
Add tomatoes, tomato paste and milk. Bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Stir in parsley.
Serve over hot, cooked pasta and sprinkle with Parmesan cheese.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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