Fettuccini Bolognese

Rated: 4 stars out of 5Rate itRead users' reviews (42)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings, about 2 1/2 cups pasta and sauce each

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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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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Comments & Reviews

recipe Fettuccini Bolognese
Holly Roanoke, VA 02-05-2010
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Delicious!!
Rated: 4 stars out of 5

SO GOOD!!! The vegetables seem to disappear in this dish allowing even the pickiest of folks enjoy. Full of flavor, well... balanced and filling. Robust and yummy. It doesn't taste "healthy"! I did find the sauce a tad bit on the runny side (as some said it didn't "stick" to the pasta) so I added a very small splash of half and half to thicken the sauce and make it more homogenous (instead of "bulk" vs. liquid). Huge success. Will definitely make it again.Read more
recipe Fettuccini Bolognese
Robyn Epping, NH 01-01-2010
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Thin, poorly flavored...waste of food
Rated: 1 stars out of 5

For such a simple dish to make healthy, this recipe destroyed a wonderful dish. I'll stick with Giadia next time.
recipe Fettuccini Bolognese
Laura Fort Worth, TX 12-06-2009
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Just okay
Rated: 2 stars out of 5

We made this for dinner last week and found it to be our first disappointing dish in all the Ellie Krieger recipes we have... made. I agree about the sauce. It just didn't stick to the pasta. I also found it to be bland and unflavorful. We made the recipe with no modifications and will not be making it again. Sorry, Ellie, this one just didn't do it for us.Read more
recipe Fettuccini Bolognese
Tina El Cerrito, CA 11-26-2009
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Thanks Ellie (+Mariah)!
Rated: 5 stars out of 5

Modifications I acted on - and was glad I did!: Per Mariah's suggestion, I reduced the carrots (-1 carrot) and diced... tomatoes (-1 can) and upped the tomato sauce (+1 can) and celery (+1/4 cup). Chopped all the veggies in the Cuisinart and took some time to brown the veggies into an almost-brown batter with some sea salt for a good 25 minutes before adding the rest of the ingredients per Anne Burrell's bolognese video tip. Even though I used 90% lean ground chuck, I used chicken broth WITH sodium, and even added a few dashes of sea salt for taste. Substituted fresh mushrooms for canned since it was way cheaper. Opted for thin whole wheat spaghetti and am glad I did. My family LOVED this dish! For next time: Since it was for the family, I might try to add chili flakes and pepper for my own bowl, since I love spicy spaghetti. We also felt the sauce was a tad too meaty so I might just use .8 lbs of beef.Read more
recipe Fettuccini Bolognese
SYLVIA Downey, CA 10-14-2009
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Very very good.
Rated: 4 stars out of 5

I also like a thicker sauce so I added a jar of marinara sauce and it was perfect. It was way too much pasta so next time I... will half everything. I will also try it with spaghetti next time. Yummy. I am eating the leftovers for lunch today with a cesar salad (also one of her recipes). I will definitely print more of her delicious recipes. Oh and for dessert I am having a slice of her Double Chocolate Pudding pie. Can't wait for lunch! Read more
recipe Fettuccini Bolognese
TONY LA, CA 08-10-2009
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Healthy and tastes like it
Rated: 3 stars out of 5

I followed the recipe to the letter and found the sauce to be too watery. A good bolognese should cling to the pasta,... however, this one the sauce settles at the bottom of the skillet. If you are on a diet and watching your fat/carb/sodium intake this recipe will get you through your pasta fix. However, if you want a great bolognese recipe for entertaining, do not think about serving this to guests. I personally felt satisfied with the flavor and enjoyed all the bits of mushrooms, beef, carrots and celery and the whole wheat pasta tasted fine to me.Read more