Fettuccine Bolognese Recipe

Name: Fettuccine Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces whole wheat fettuccine; 1 tablespoon olive oil; 1 small onion, finely chopped (about 1 cup); 1 medium carrot, finely chopped (about 1/2 cup); 2 stalks celery, finely chopped (about 1/2 cup); 8 ounces white mushrooms, finely chopped; 3 garlic cloves, finely chopped; 1 lb ground beef (90% lean or higher); 2 tablespoons chopped fresh thyme (or 2 t. dried); 2 (14 1/2 ounce) cans no-salt-added diced tomatoes, with their juices; 1/2 cup low sodium chicken broth; 1/4 cup fat-free evaporated milk or 1/4 cup regular whole milk; salt; fresh ground black pepper; 1/4 cup freshly grated parmesan cheese

Servings: persons

12 ounces whole wheat fettuccine
1 tablespoon olive oil
1 small onion, finely chopped (about 1 cup)
1 medium carrot, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
8 ounces white mushrooms, finely chopped
3 garlic cloves, finely chopped
1 lb ground beef (90% lean or higher)
2 tablespoons chopped fresh thyme (or 2 t. dried)
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, with their juices
1/2 cup low sodium chicken broth
1/4 cup fat-free evaporated milk or 1/4 cup regular whole milk
salt
fresh ground black pepper
1/4 cup freshly grated parmesan cheese

1
Cook the fettuccine according to the package directions.
2
Meanwhile, heat the oil in a large skillet over med-high heat.
3
Add the onion, carrot, and celery; cook, stirring a few times, until softened, about 5 minutes.
4
Add in the mushrooms and cook until the water they release has evaporated, another 5-7 minutes, stirring occasionally.
5
Add in the garlic, ground beef, and thyme; cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
6
Stir in the tomatoes and broth and cook until the sauce is thickened, about another 5 minutes.
7
Stir in the milk and cook for 1 minute more.
8
Season to taste with salt and pepper.
9
When the pasta is done, drain it, put it back in the pasta pot, add the sauce, and stir the sauce and pasta together.
10
Divide between 4 serving bowls, sprinkle with the Parmesan cheese, and serve.
11
Per serving: 580 calories, 11 g fat, 82 g carb, 14.5 g fiber.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces whole wheat fettuccine, 1 tablespoon olive oil, 1 small onion, finely chopped (about 1 cup), 1 medium carrot, finely chopped (about 1/2 cup), and more.

Yes, Fettuccine Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine Bolognese

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