Fettuccine Bolognese

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Makes: 6  servings Prep 40 mins Cook 1 hr

Ingredients

  • 2 teaspoons  olive oil
  • 1/2 pound  lean (90 percent) ground beef
  • 1/2 pound  ground turkey or chicken
  • 2 cups  chopped onions
  • 4 teaspoons  minced garlic
  • 1 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1/2 teaspoon  dried thyme
  • 1 pound  white mushrooms, chopped
  • 1 cup  chopped carrots
  • 1/2 cup  chopped celery
  • 1 14 1/2ounce can beef broth
  • 2 35 ounce cans Italian style tomatoes
  • 1/3 cup  tomato paste
  • 1/4 cup  chopped fresh parsley
  • 1 pound  dry fettuccine, cooked according to package directions

Directions

Make Bolognese Sauce::

1. Heat oil in Dutch oven over medium-high heat. Add beef and turkey; cook until brown, 5 minutes. Stir in onions; cover and cook until onions are softened, 5 minutes. Stir in garlic, salt, pepper, and thyme; cook 30 seconds. Stir in mushrooms; cook, covered, 5 minutes. Add carrots and celery; cook, covered, 2 minutes more. Stir in broth; bring to boil and cook, uncovered, until broth is slightly reduced, 10 minutes. Stir in tomatoes and tomato paste, breaking up tomatoes with back of spoon. Return to boil; reduce heat and simmer, uncovered, 1 hour. Stir in parsley. Reserve half the sauce for fettuccine; cool remaining sauce completely, then cover and freeze for up to 1 month. Makes 11 cups.

2. Drain fettuccine. Return to pot. Add 5-1/2 cups of the Bolognese Sauce; toss. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)445,
  • Fat, total(g)8,
  • chol.(mg)97,
  • sat. fat(g)2,
  • carb.(g)73,
  • pro.(g)21,
  • sodium(mg)1030,
  • Percent Daily Values are based on a 2,000 calorie diet
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