This recipe for Fettuccine with Fire-Roasted BologneseSsauce is a slightly healthier version of the traditional Bolognese sauce that you might be more familiar with. It takes only about 15 minutes to prepare with about 45 minutes to simmer. Which mean you can have dinner on the table in under an hour. Plus you can double the recipe and freeze half for another meal later on. Serve this with a salad and some bread and you have a complete, delicious dinner.
Fettuccine with Fire-Roasted Bolognese Sauce
2 tsp. Olive oil
¼ lb. shiitake mushrooms, stems removed and caps sliced
1 leek, cleaned and thinly sliced
3 garlic cloves, minced
¾ pound lean ground beef
1 (28oz) can whole fire-roasted tomatoes, drained and chopped
½ cup dry white wine or chicken broth
¾ tsp. Salt
8 oz. whole-wheat fettuccine
¼ cup chopped fresh basil
3 Tbsp. Grated Parmesan
To make the sauce, heat the olive oil in a large skillet over medium heat. Add the mushrooms, leek and garlic and cook stirring occasionally, until the vegetables are softened, about 6 minutes. Add the beef and cook, breaking apart with a wooden spoon, until browned, about 5 minutes. Add the tomatoes, wine, and salt and bring to a boil. Reduce the heat, cover, and simmer, until the sauce is thickened, about 45 minutes.
While the sauce is cooking, cook the fettuccine according to the package directions. Drain the fettuccine and transfer to a large bowl. Add the sauce, basil and Parmesan and toss to coat. Serve immediately.
This Fire Roasted Bolognese Sauce recipe can easily be doubled if you are feeding a larger crowd and it also freezes well.
I have made the traditional Bolognese Sauce which takes much longer to prepare. I have to say that this Fire-Roasted Bolognese Sauce is much quicker to prepare and is just as delicious. Finding a recipe that tastes as god as the original but takes half the time to prepare is a winner in my book!