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Mushroom Bolognese with Fettuccine

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Mushroom Bolognese with Fettuccine
  • Prep 1 hr 10 min
  • Total 1 hr 10 min
  • Servings 8
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A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories.
Updated Jan 9, 2018

Ingredients

  • 3 tablespoons olive oil
  • 1 cup diced onions
  • 1/2 cup diced carrot
  • 1/4 cup finely chopped celery
  • 4 1/2 teaspoons finely chopped garlic
  • 1/4 teaspoon salt
  • 2 packages (8 oz each) baby bella mushrooms, coarsely chopped
  • 2 packages (8 oz each) white button mushrooms, coarsely chopped
  • 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 1 can (15 oz) Muir Glen™ organic tomato sauce
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon soy sauce
  • 12 oz uncooked fettuccine (from 16-oz box)
  • 1/2 cup shredded Parmesan cheese, if desired
  • 1/4 cup thinly sliced fresh basil leaves, if desired

Steps

  • 1
    In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
  • 2
    In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
  • 3
    Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
  • 4
    Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.
  • tip 2
    Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.

Nutrition

300 Calories, 8g Total Fat, 9g Protein, 47g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
780mg
32%
Potassium
500mg
14%
Total Carbohydrate
47g
16%
Dietary Fiber
5g
20%
Sugars
6g
Protein
9g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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