FETTUCCINE BOLOGNESE
Ingredients:
- 150g Lean Ground Beef
- 125g low calorie, Slendier Fettucine, well rinsed
- 1 teaspoon extra virgin olive oil (7g)
- 50g Onion, diced
- 100g Carrots, peeled and finely grated
- 2 cloves Garlic, minced
- 1 tablespoon Red Wine Vinegar
- 100g Can Crushed Tomatoes
- 2 tablespoon tomato sauce
- 1 teaspoon Dried Oregano
- 1 teaspoon Crushed Red Pepper
- 1 tablespoon Fish Sauce
- 1 Bay Leaf
- 50ml water
- 10g parsley, chopped
- Salt and pepper to taste
Instructions:
- Spray oil to a pan and add the ground beef to a large skillet over medium-high heat and cook until no pink remains. Set aside.
- Carefully add the vinegar to deglaze the pan (remove any stuck bits on the bottom) before adding the onions, carrots, and garlic. Stirring often, cook until the onions and carrots soften, about 5-7 minutes.
- Add the tomatoes, fish sauce, and spices to the onion, tomato sauce and carrot mixture. Cook for 2-3 minutes, stirring continuously, before reducing the heat to medium-low.
- Add the bay leaf and stir well before adding the beef. Continue cooking over medium-low while the pasta cooks, about 10-15 minutes. (Remove the bay leaf before adding the cooked pasta.)
- Add 50ml of the water to the Bolognese and stir well before adding the cooked pasta. Toss everything together and remove from the heat.
- Sprinkle with chopped parsley and serve.
Nutrition Facts:
- Calories: 385.7 Cal
- Protein: 39.2g
- Carbs: 34.3g
- Fat: 12.8g
