Fettuccine Bolognese

Spaghetti night!!! Another tasty Ellie Krieger recipe...I'm slightly obsessed with her recipes. They're just so tasty AND healthy!!!

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) (I used baby carrots and it probably more than 1/2 cup)
• 2 stalks celery, finely chopped (about 1/2 cup)
• 8 ounces white mushrooms, finely chopped
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 pound lean or extra-lean (90% lean or higher) ground beef
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried (I used what sounded good)
• Two 14.5-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 regular whole milk
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Ingredients

The helper eating a carrot snack

Cook the fettuccine according to the package directions.

In the meantime, heat the oil in a large skillet over medium-high heat. Add the onions, carrot, and celery and cook, stirring a few times, until softened,a bout 5 minutes.

Onion, carrot and celery

Add the mushrooms and cook until the water they release has evaporated, another 5 to 7 minutes, stirring a few times.

With the mushrooms

I used a small Cuisinart food processor to chop everything nice and small...yeah it's a cheat, no I'm not ashamed.

Add the garlic, ground beef, and thyme (or whatever) and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.

With the beef

Stir in the tomatoes and broth and cook until the sauce is thickened, about another 5 minutes.

With the tomatoes and broth

Any good cook drinks while the meal is coming together...and what goes better with pasta than a little wine? If you said a lot of wine, you are correct!

Mmmm...muscat cannelli...

Stir in the milk and cook for 1 minute more. Season with salt and pepper.

I added more evaporated milk than it called for...that's right, I live dangerously!!!

When the pasta is done, drain it, put in back in the pasta pot, add the sauce and stir the sauce and pasta together. Divide between 4 serving bowls, sprinkle with Parmesan, and serve. (Or plate one serving and put the rest in tupperwear like yours truly).

YUM!!!

Check out all the leftovers!!!

Somehow I ended up with 5 servings instead of 4...not complaining!

What a great Sunday night! Great food, great wine, and great company :)

A serving is 2 1/2 cups and 580 calories...not bad for a pasta dish!! And it's very filling! I still have mac & cheese, chicken soup, and a 4 cheese pasta dish left for the next 2 weeks or so. 

Enjoy!!!