| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings, about 2 1/2 cups pasta and sauce each |
Ingredients
- 3/4 pound whole-wheat fettuccine
- 1 tablespoon olive oil
- 1 small onion finely chopped (about 1 cup)
- 2 carrots, finely chopped (about 1/2 cup)
- 2 stalks celery, finely chopped (about 1/2 cup)
- 8 ounces mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 pound lean ground beef (90 to 95 percent lean)
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried
- 2 (14 1/2-ounce) can no salt added diced tomatoes with juice
- 1/2 cup low-sodium chicken broth
- 1/4 cup fat-free evaporated milk or regular whole milk
- Salt and pepper to taste
- 1/4 cup grated Parmesan
Instructions
- Set a large pot of water on the stove to boil, and cook the fettuccine according to the directions on the box.
- In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. 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 for 5 minutes, or until sauce is thickened. 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 the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.
Nutrition Facts
| Calories | 585 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 62 milligrams |
| Sodium | 335 milligrams |
| Carbohydrates | 84 grams |
| Dietary Fiber | 14 grams |
| Protein | 43 grams |
| Sugar | 15 grams |
Reviews
Excellent recipe! Wife and toddler loved it. By the reviews as well as the ingredients I could tell it would be soupy so I drained the canned tomatoes and added a can of tomato paste before adding the chicken stock. This also required a little more salt, and I added a few tablespoons of sugar to help counteract the bitterness of the tomato paste. I also cooked the ground beef beforehand so I could drain it to make it less fatty.
Simple to prepare. . . Easy to eat. Good, well-balanced flavor.
Really great recipe. make this all the time now. everyone in my household loves it!
Really enjoyed this dish!! Husband who is “allergic” to vegetables also loved. I did use whole wheat rigatoni instead, the sauce was a little too runny. Also next time I might add some tomato paste.
First, everyone can have an opinion, but I am tired of people comparing Ellies recipes to reg (full fat versions. Like “I will make Giada’s next time” comments. Your missing the point! I made this and its delicious. Yes I may have had slightly better versions, but when you compare the cost, prep time and cook time and result, I will make this one. I did put in 2 smoked bacon slices in, and then sauteed veggies in a tbsp of the fat. Also used whole wheat spaghetti vs Fettucini as thats what I had on hand.
I enjoyed all the veggies in this pasta. I do think it could be spiced up a bit, maybe with a pinch or two of crushed red pepper flakes. Since I have a four-year-old with an aversion to anything she considers spicy, I did not do this. I did use spaghetti instead of fettuccini and fat-free half and half instead of the milk. All in all this was a tasty and fairly easy meal.
Delicious but a little on the runny side so adding extra tomato sauce next time the fact that its really a healthy version of the traditional bolognese keeps me interested and I have lived in Italy for almost a decade so I know delicious pasta
I agreed that the sauce was way too runny. we wondered how the picture came out to look like the sauce was thick. Diced tomatos were way too runny. The flavor was great but I wish I would have read the reviews prior to making this and added marinara or a thickening agent.
SO GOOD!!! The vegetables seem to disappear in this dish allowing even the pickiest of folks enjoy.
Full of flavor, well balanced and filling. Robust and yummy. It doesn’t taste “healthy”!
I did find the sauce a tad bit on the runny side (as some said it didn’t “stick” to the pasta) so I added a very small splash of half and half to thicken the sauce and make it more homogenous (instead of “bulk” vs. liquid).
Huge success. Will definitely make it again.
For such a simple dish to make healthy, this recipe destroyed a wonderful dish. I’ll stick with Giadia next time.