Fettuccine Bolognese

bolognese
Photo by Anna Williams
Fettuccine Bolognese 4.3 3 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 669 calories
    • Calories 157 calories from fat
    • Fat 18 g
    • Sat Fat 5 g
    • Cholesterol 44 mg
    • Sodium 1,038 mg
    • Protein 35 g
    • Carbohydrate 99 g
    • Sugar 14 g
    • Fiber 8 g
    • Iron 6 mg
    • Calcium 273 mg

Cook the pasta according to the package directions. Drain.Meanwhile, heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the garlic and cook for 1 minute.Add the tomatoes, sugar, 1 teaspoon salt, and ⅛ teaspoon pepper. Bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes.Meanwhile, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the onion and carrot and cook until soft, about 6 minutes.Add the beef and ½ teaspoon salt and cook until no trace of pink remains. Stir the beef into the sauce. Fold in the parsley.Divide the pasta among bowls, top with the sauce, and sprinkle with the Parmesan.

Ingredients

  1. Check 1 pound dried fettucine
  2. Check 2 tablespoons olive oil
  3. Check 1 clove garlic, finely chopped
  4. Check 2 1/2 pounds beefsteak tomatoes, chopped
  5. Check 1 teaspoon sugar
  6. Check kosher salt and pepper
  7. Check 1 small yellow onion, chopped
  8. Check 1 carrot, diced
  9. Check 1/2 pound lean ground beef
  10. Check 1/2 cup fresh flat-leaf parsley, chopped
  11. Check 1/2 cup (1 1/2 ounces) grated Parmesan

Directions

  1. Cook the pasta according to the package directions. Drain.
  2. Meanwhile, heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the garlic and cook for 1 minute.
  3. Add the tomatoes, sugar, 1 teaspoon salt, and ⅛ teaspoon pepper. Bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes.
  4. Meanwhile, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the onion and carrot and cook until soft, about 6 minutes.
  5. Add the beef and ½ teaspoon salt and cook until no trace of pink remains. Stir the beef into the sauce. Fold in the parsley.
  6. Divide the pasta among bowls, top with the sauce, and sprinkle with the Parmesan.