This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Stop and smell the garlic! That's all you have to do."
-William Shatner, Actor
Sauce Bolognese is the most popular dish in England. I have read estimates that the average Briton eats pasta with Bolognese every week. Most of this is from a bottle, however. This is one of the easiest fresh sauces to make and so delicious. Start to finish it takes only about 20 minutes of cooking time for a fresh delicious sauce - that's almost as fast as opening the bottle and heating it up.
It is rare that a recipe will call for a whole can of tomato paste. Buying tomato paste in a tube allows you to squeeze out the amount that you need and seal the container. After dozens and dozens of moldy cans of tomato paste, I have learned my lesson and this is one of the staples that I keep extra of in my pantry.
Tomato paste usually contains a fair amount of sodium, but there are low-sodium versions that come in the tube if you look for them.
1 Tbsp. tomato paste = 14 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 3g carbohydrates, 129mg sodium, 0mg cholesterol
Servings = 2 | Serving size =about 1 1/2 cups sauce with 2 ounces pasta
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe keeps well for up to 3 days in the refrigerator.
|2 Tbsp||olive oil|
|1 medium||onion (diced)|
|2||ribs celery (diced)|
|2 cloves||garlic (minced)|
|1 1/2 lbs||crimini mushrooms (sliced)|
|3 Tbsp||tomato paste|
|fresh ground black pepper (to taste)|
|1/8 tsp||dried tarragon|
|1/8 tsp||dried thyme|
|1/2 tsp||dried oregano|
|1/2 tsp||dried sage|
|4 ounces||whole wheat or gluten-free fettuccine|
Place the olive oil in a medium skillet over medium-high heat. Add the onion, celery and garlic.
Reduce the heat to medium and cook, stirring frequently, until the onion has softened slightly. Add the sliced mushrooms.
Cook until the mushrooms are well browned, then add the tomato paste, water, salt, pepper, tarragon, thyme, bay leaves, oregano and sage.
Reduce the heat to medium-low and cook, stirring occasionally, until the liquid has reduced to about 1/2 cup and the sauce is thickened.
When the sauce is nearly done, place the water in a large sauce pan over high heat. When it boils, add the fettuccine and cook until it is just tender. Drain the pasta and add it to the sauce. Cook over low heat, tossing frequently, for about 2 minutes. Serve.
Serving size = about 1 1/2 cups sauce with 2 ounces pasta
Servings = 2
Amount Per Serving
|Calories 479||Calories from Fat 132|
|% Daily Value|
|Total Fat 15g||23%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 73g||24%|
|Dietary Fiber 10g||42%|
|Vitamin A 13%||Vitamin C 26%|
|Calcium 15%||Iron 29%|
|Vitamin K 28 mcg||Potassium 2146 mg|
|Magnesium 138 mg|