Pasta Bolognese
You can never have too many main course recipes, so give Pasta Bolognese a try. This recipe serves 8 and costs $1.24 per serving. One portion of this dish contains around 20g of protein, 9g of fat, and a total of 466 calories. 6 people found this recipe to be tasty and satisfying. A mixture of parmesan cheese, fettuccine, crushed red pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Eating Well. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. With a spoonacular score of 69%, this dish is pretty good. If you like this recipe, you might also like recipes such as Pasta Bolognese, Pasta Bolognese, and Pasta Bolognese.
Servings: 8
Preparation duration: 40 minutes
Cooking duration: 40 minutes
Ingredients:
1 28-ounce can plum tomatoes, drained and chopped
1 small carrot, finely chopped
1/8 teaspoon crushed red pepper
1/2 cup dry white wine
1 1/2 pounds whole-wheat fettuccine
2 tablespoons all-purpose flour
1/3 cup chopped fresh parsley
3 cloves garlic, minced
4 ounces hot or sweet Italian turkey sausage, casings removed
1 cup low-fat milk
1 cup reduced-sodium chicken broth
2 teaspoons extra-virgin olive oil
1 onion, finely chopped
1/2 teaspoon dried oregano
1/2 cup freshly grated Parmesan cheese
1/2 cup bottled roasted red peppers, rinsed and chopped
Salt & freshly ground pepper, to taste
Equipment:
pot
frying pan
whisk
bowl
Cooking instruction summary:
Put a pot of salted water on to boil.Heat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking up clumps with a spoon, until browned, about 3 minutes. Add onion and carrot and cook, stirring frequently, until vegetables soften and begin to brown, about 4 minutes. Add garlic, oregano and crushed red pepper; cook, stirring, for 1 minute more. Stir in wine and increase heat to high. Cook, stirring occasionally, until wine has evaporated, about 5 minutes. Add tomatoes and roasted red peppers; reduce heat to low. Cover and simmer, stirring often, until sauce is thickened, about 30 minutes. Add broth and return to a simmer.Whisk milk and flour in a small bowl; stir into simmering sauce. Cook, stirring, until sauce has thickened, 3 to 5 minutes more. Stir in parsley and season with salt and pepper. Keep sauce warm.Cook pasta until al dente: 4 to 5 minutes for fresh pasta, about 10 minutes for dried. Drain and transfer to a large warmed bowl. Toss with sauce. Serve, passing Parmesan separately.
Step by step:
1. Put a pot of salted water on to boil.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add sausage and cook, breaking up clumps with a spoon, until browned, about 3 minutes.
4. Add onion and carrot and cook, stirring frequently, until vegetables soften and begin to brown, about 4 minutes.
5. Add garlic, oregano and crushed red pepper; cook, stirring, for 1 minute more. Stir in wine and increase heat to high. Cook, stirring occasionally, until wine has evaporated, about 5 minutes.
6. Add tomatoes and roasted red peppers; reduce heat to low. Cover and simmer, stirring often, until sauce is thickened, about 30 minutes.
7. Add broth and return to a simmer.
8. Whisk milk and flour in a small bowl; stir into simmering sauce. Cook, stirring, until sauce has thickened, 3 to 5 minutes more. Stir in parsley and season with salt and pepper. Keep sauce warm.Cook pasta until al dente: 4 to 5 minutes for fresh pasta, about 10 minutes for dried.
9. Drain and transfer to a large warmed bowl. Toss with sauce.
10. Serve, passing Parmesan separately.
Nutrition Information:
covered percent of daily need
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