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Fettuccine with Italian Tomato Sauce

Fettuccine with Italian Tomato Sauce
  • Prep 45 min
  • Total 45 min
  • Servings 8
A fun spin on Italian night, this fettuccine features a homemade tomato-ground beef sauce.
Updated January 23, 2015
Make With
Make With
Progresso Broth

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 3/4 cup chopped carrots
  • 3/4 cup chopped celery
  • 2 cloves garlic, finely chopped
  • 1 1/2 lb extra-lean (at least 90%) ground beef
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup red wine, nonalcoholic red wine or apple cider
  • 1 tablespoon tomato paste (from 6-oz can)
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons chopped fresh oregano leaves
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 6 oz uncooked fettuccine
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup reduced-fat Parmesan-style grated topping (from 8-oz canister)

Steps

  • 1
    In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
  • 2
    Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
  • 3
    Meanwhile, cook and drain fettuccine as directed on package.
  • 4
    Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Total Fat
13g
0%
Saturated Fat
4 1/2g
0%
Sodium
350mg
0%
Total Carbohydrate
24g
0%
Dietary Fiber
2g
0%
Protein
21g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Vegetable; 2 Very Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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