Ingredients
Scale
- 5 oz ground beef
- 5 oz ground pork
- 1 C finely diced carrots
- 1/2 C chopped green onions
- 3 clove garlic chopped
- 2 28 oz cans of whole peeled tomatoes
- 1/2 C chopped fresh parsley
- 1/4 C olive oil
- 1 tbsp black pepper
- 2 tsp salt
- 12 ounces fettuccine pasta
Instructions
- Add ground beef and ground pork to heavy bottom stock pot. Cook over medium high heat until browned.
- Drain meat and discard fat. Set browned meat aside to add later.
- Add to stock pot olive oil, carrots, onions and garlic. Cook over medium heat until carrots are tender (about 10 minutes).
- Add tomatoes along with juice from cans, along with salt and pepper, cook for 15 minutes breaking up tomatoes as it cooks.
- Add 1 C water and using an imulsion blender blend until smooth or until you reach desired consistency.
- Add ground meat back to pot and cook for 10 minutes over medium high heat stirring often.
- Add chopped parsley and stir to combine.
- Cook pasta according to package directions (we like our al dente). Drain.
- Top cooked pasta with Bolognese sauce and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 161
- Sugar: 8.3 g
- Sodium: 836.1 mg
- Fat: 7 g
- Carbohydrates: 14.2 g
- Protein: 12.1 g
- Cholesterol: 31.2 mg