Monday, February 27, 2012

Fettuccine Bolognese

I liked this dish just o.k.  Not sure I will make it again unless I just happen to have all the ingredients in the refrigerator and need a quick meal.

3/4 of a 12oz. box of whole-wheat fettuccine
1 tablespoon olive oil
1 small onion, finely chopped (about 1 cup)
1 medium carrot, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
8oz white mushrooms, finely chopped
3 cloves garlic, minced (about 1 T)
1 pound lean or extra-lean (90% lean or higher) ground beef
2 tablespoons chopped fresh thyme or 2 teaspoons dried
Two 14.5 ounce cans no-salt added diced tomatoes with their juices
1/2 cup low-sodium chicken broth
1/4  fat-free evaporated milk or regular whole milk
salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
Cook the fettuccine according to the package directions.  In the meantime, heat the oil in a large skillet over medium-high heat. Add the onion, carrot, and celery and cook stirring a few times, until softened (about 5 min.).  Add the mushrooms and cook until the water they release has evaporated, about 5-7 minutes. Stir a few times. Add the garlic, ground beef, and thyme. Cook until the meat is browned, breaking it up into small pieces as it cooks, about 10 minutes. Stir in the tomatoes and broth and cook until the sauce is thickened, about another 5 minutes. Stir in the milk and cook for 1 minute more. Season with salt and pepper. When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir. Serve on dinner plates and sprinkle with parmesan cheese.

No comments: