Fettuccine Bolognese

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.