The Missing Ingredient

A Food Blog

Fettuccine “Light” Bolognese October 30, 2008

Filed under: Italian,Pasta — xigumdrops @ 8:03 am
Tags: , ,

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.

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