Who doesn’t love a rich bolognese sauce? I found this light version of the recipe in my Ellie Krieger recipe book and was excited to try it. It has the essence of a bolognese sauce without all of the fat. Love it!I also used chopped steak instead of ground beef which added texture and flavor. Change are in green.
Source: Ellie Krieger The Food You Crave
3/4 box (12 oz) whole-wheat fettuccine (didn’t have any on-hand and substituted regular)
1 tbs. 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)
8 oz white mushrooms, finely chopped (omitted; I don’t like mushrooms!)
3 cloves garlic, minced (about 1 tbs.)
1 pound lean or extra-lean ground beef (1 pound chopped steak used for stir-fry)
2 tbs. chopped fresh thyme or 2 tsp. dried
2 14.5 oz 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 (1/3 cup evaporated milk)
Salt and pepper to taste
1/4 cup freshly grated Parmesan cheese
1. Cook the fettuccine according to the package directions. (Do right before the sauce is ready).
2. 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 minutes. Add the mushrooms and cook until the water they release is evaporated, another 5 or 7 minutes, stirring a few times. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes. Stir in the tomatoes and broth and cook until the sauce is thickened, about another 5 minutes. (I cooked the sauce for an additional 30 minutes to blend the flavors and allow the meat to get tender). Stir in the milk and cook for 1 minute more. Season with salt and pepper.
3. Serve pasta and sauce with Parmesan cheese.