Fettuccini Bolognese

Picture of Fettuccini Bolognese Recipe 4 Videos | Photo: Fettuccini Bolognese Recipe
Rated 4 stars out of 5
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  • Read 48 Reviews
Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
4 servings, about 2 1/2 cups pasta and sauce each
Level:
Easy
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Ingredients

  • 3/4 pound whole-wheat fettuccini
  • 1 tablespoon olive oil
  • 1 small onion finely chopped (about 1 cup)
  • 2 carrots, finely chopped (about 1/2 cup)
  • 2 stalks celery, finely chopped (about 1/2 cup)
  • 8 ounces mushrooms, finely chopped
  • 3 cloves garlic, minced
  • 1 pound lean ground beef (90 to 95 percent lean)
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried
  • 2 (14 1/2-ounce) can no salt added diced tomatoes with juice
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fat-free evaporated milk or regular whole milk
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan

Directions

Set a large pot of water on the stove to boil, and cook the fettuccini according to the directions on the box.

In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.

Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.

When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese

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Newest Ratings and Reviews

Read all 48 reviews

  • on December 11, 2011

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    Simple to prepare. . . Easy to eat. Good, well-balanced flavor.

    people found this review Helpful.
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  • on November 14, 2011

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    Really great recipe. make this all the time now. everyone in my household loves it!

    people found this review Helpful.
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  • on October 22, 2011

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    Really enjoyed this dish!! Husband who is "allergic" to vegetables also loved. I did use whole wheat rigatoni instead, the sauce was a little too runny. Also next time I might add some tomato paste.

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
580
 
Total Fat
11 grams
 
Saturated Fat
3 grams
 
Cholesterol
62 mg
 
Sodium
265 mg
 
Carbohydrates
82 grams
 
Protein
42.5 grams
 
Fiber
14.5 grams
 

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