Healthy Weeknight Pasta: Whole Wheat Fettuccine Bolognese

When I’m in the mood for pasta, but also want a healthy well-balanced meal, this is what I make. It’s my take on a classic Bolognese sauce. Traditional Bolognese has limited vegetable content, just onions, celery and carrots, and usually is made with milk or cream.  I like to add extra vegetables, in this case orange and yellow bell peppers. And I omit the cream. Chopping these extra vegetables can seem like a lot of work, so I should let you know that Trader Joe’s has a pre-chopped Mirepoix (onions, celery and carrots), which is a convenient way to speed up the sauce if you’re in a hurry.

This bolognese is extremely hearty, satisfying and delicious. I served it with a mango caprese salad with basil vinaigrette. Stay tuned for that recipe.



Fettuccine Bolognese

  • 8 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 2 large shallots, finely chopped
  • 2 medium onions, finely chopped
  • 4 celery ribs, finely chopped
  • 2 medium carrots, finely chopped
  • 1 medium yellow bell pepper, finely chopped
  • 1 medium orange bell pepper, finely chopped
  • 1/4 pound pancetta, diced
  • 1 lb lean ground beef
  • 1 (6-ounce) can tomato paste
  • 2 14 1/2-ounce cans whole tomatoes in juice
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 16 ounces whole-wheat fettuccine
  • 1/2 cup grated parmesan

Heat oil in heavy large pot over medium heat. Add shallots garlic and sauté until tender. Add onions, celery, carrots and peppers and sauté until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add pancetta and ground beef and sauté until meat is brown, breaking up meat with wooden spoon, about 10 minutes. Stir in tomatoes with their juices and tomato paste and season with dried oregano and basil. Reduce heat to medium and simmer uncovered 30 minutes, breaking up tomatoes with spoon. Season ragù to taste with salt and pepper.

While sauce simmers, cook fettuccine in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally.  Drain pasta and serve equally among plates. Serve sauce on top  ofpasta and sprinkle with parmesan cheese.


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Filed under Heather Platt, Main Course, Meat, Pasta

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