- 4
Ingredients
- 3/4 lb. whole wheat fettuccine
- 1 tbsp.olive oil
- 1 small onion finely chopped
- 2 carrots finely chopped
- 2 stalks celery finely chopped
- 8 ounces mushrooms finely chopped
- 3 cloves garlic minced
- 1 lb. lean ground beef
- 2 tbsp. fresh thyme or 2 tsp. dried
- 2 (14 1/2 ounce) cans no salt added diced tomatoes with their juice
- 1/2 cup low-sodium chicken broth
- 1/4 cup fat-free evaporated milk or regular whole milk
- Salt and pepper to taste
- 1/4 cup grated Parmesan
Preparation
Step 1
1. Set a large pot of water on the stove to boil, and cook the fettucini according to the directions on the box.
2. In the meantime, heat the oil in a large skillet over medium-high heat. Add the onion, carrots and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
3. Stir in the tomatoes and broth and cook for 5 minutes or until the sauce has thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.
4. When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.