Rate this recipe
4.7/5
(11 Votes)
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Ingredients
- 9 ounces refrigerated fettuccine
- 2 teaspoons olive oil
- 12 ounces lean ground pork
- 1/2 cup grated carrot
- 3 garlic cloves, minced
- 1/3 cup red wine
- 1 2/3 cups lower-sodium marinara sauce
- 1/2 cup chopped fresh basil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Steamed Sugar Snap Peas
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Cook pasta per directions. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add pork, carrot, and garlic; sauté 4 minutes or until pork is done. Add wine; cook 1 minute. Add marinara, 1/4 cup basil, salt, and pepper; bring to a simmer. Pour sauce over pasta. Sprinkle with remaining 1/4 cup basil.
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