Fettuccine Bolognese

Bolognese
Anna Williams
Serves 4
25
minutes
35
minutes

Ingredients

1
pound
dried fettucine
2
tablespoons
olive oil
1
clove garlic, finely chopped
2 1/2
pounds
beefsteak tomatoes, chopped
1
teaspoon
sugar
kosher salt and pepper
1
small yellow onion, chopped
1
carrot, diced
1/2
pound
lean ground beef
1/2
cup
fresh flat-leaf parsley, chopped
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.
Sara Quessenberry

Nutritional Information

  • Per Serving
  • Calories From Fat 157
  • 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
What does this mean? See Nutrition 101.