Bolognese Sauce with Fettuccine
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Fettuccine Bolognese

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This is my third dish from the "Pasta Passport" recipes I developed for Parents Magazine -- and it's also one of my favorites! I have such vivid memories of my mother making a similar dish when I was a kid, pouring the warm sauce over spaghetti and topping it with grated parmesan cheese. Her sauce would simmer for hours, filling our house with the smell of fresh herbs, garlic and tomatoes. My brother and I mispronounced it "Pa-Scetti" and my kids call it as "bo-lo-nase". Whatever you decide to call it, you'll be happy when the entire family is calling it "delicious"!

Fettuccine Bolognese  (Serves 4)

  • Prep Time: 15 mins,
  • Cook Time: 40 mins,
  • Rating:
    Rate this recipe
This is my third dish from the "Pasta Passport" recipes I developed for Parents Magazine -- and it's also one of my favorites! I have such vivid memories of my mother making a similar dish when I was a kid, pouring the warm sauce over spaghetti and...

Ingredients

  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 pound lean ground turkey meat
  • 1 teaspoon kosher salt
  • 1 large carrot, grated
  • 16 ounces can chopped tomatoes with juice
  • 1 tablespoon italian herbs
  • 3 tablespoonss tomato paste
  • 1/4 cup parmesan cheese
  • 1 pkg fettuccine, cut in half

Preparation

  1. 1. Heat oil in a large pot over medium heat, add onions and sauté for 4 minutes.
  2. 2. Add garlic and sauté for another minute.
  3. 3. Add ground lean turkey meat and salt and continue to cook for 4 minutes or until cooked through, using a wooden spoon to break apart the meat and stirring continuously.
  4. 4. Add carrots, chopped tomatoes (with its juice), Italian herbs and tomato paste and stir to combine.
  5. 5. Partially cover with lid and cook for 20 minutes.
  6. 6. Add Parmesan cheese and stir to combine.
  7. 7. Cook for an additional 20 minutes uncovered, until the mixture thickens and the liquid reduces.
  8. 8. During the last 20 minutes of cooking the sauce, bring a pot of water to a boil, cook noodles according to package directions and drain.
  9. 9. Serve Bolognese sauce over cooked noodles.
  10. * Sauce can be frozen for up to 3 months in a sealed container
Fettuccine Bolognese

Nutrition Information

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Comments






  1. Catherine

    November 29, 2013 at 6:34 pm

    I agree with Jeannette. I like it more saucy so I added another can of diced tomatoes. I have made this soo many times. It is a staple in my house and I freeze cubes of it so that I can warm it up whenever my little ones are hungry. yummmmmm

  2. christine

    February 25, 2012 at 8:21 pm

    Tried this for dinner tonight, and my 3yr old son practically licked the plate clean. delish!

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  4. Jeannette

    June 28, 2011 at 9:03 am

    I just made this yesterday and it is delicious! I added and extra can of tomatoes because I wanted it to be more saucy. I have a hard time getting my 21 month old son to eat meat so this was perfect. I used it to make pizza and he gobbled it up. Thanks for another great recipe!!

  5. buzzkehl

    June 16, 2011 at 11:06 pm

    love the parm in this…gives it added depth since turkey not quite as flavorful as beef!

    • giselle

      June 19, 2011 at 3:41 pm

      When I use turkey instead of beef I always use worcestershire sauce on it to give it a ‘beefy’ flavor. I found a vegan brand that doesn’t use HFCS and it’s great!

  6. Melissa

    June 12, 2011 at 5:21 pm

    Thank you again for taking an old time fav, and recreating it into a healthy amazing dish!

  7. Catherine

    June 8, 2011 at 11:44 am

    This sounds so good my mouth is watering for Italian.
    Do yo think I can substitute the can of tomatoes for fresh? If so how much do you think?
    Thanks

    • catherine

      June 8, 2011 at 5:27 pm

      I would put in two cups of chopped fresh tomatoes :)