Fettuccini Bolognese Recipe

Name: Fettuccini Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Set a large pot of water on the stove to boil, and cook the fettuccini according to the directions on the box.
2
In the meantime, heat the oil in a large skillet over a medium-high heat.
3
Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally.
4
Add the mushrooms and cook for 5 minutes more, stirring occasionally.
5
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.
6
Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened.
7
Stir in the milk and cook for 1 minute more.
8
Season 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
Put into serving bowls and top with Parmesan cheese.

474

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 14 ingredients. The key ingredients include: 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), and more.

Yes, Fettuccini Bolognese falls under the Soups & Stews 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.

Fettuccini Bolognese

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