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Fettuccine Bolognese

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Serves 4| Hands-On Time: | Total Time:



  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.

Nutritional Information

  • Per Serving
  • Calories 669Calories From Fat 157
  • Fat 18g
  • Sat Fat 5g
  • Cholesterol 44mg
  • Sodium 1,038mg
  • Protein 35g
  • Carbohydrate 99g
  • Sugar 14g
  • Fiber 8g
  • Iron 6mg
  • Calcium 273mg
What does this mean? See Nutrition 101 .

Quick Tip

Select tomatoes that are deeply colored and firm, with a little give. Sniff them if you can; if they don’t have a sweet, woody smell, give them a pass.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.