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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.

Tomato Paste

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


 

Pasta with Mushroom Bolognese



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
2 cups water
1/8 tsp salt
fresh ground black pepper (to taste)
1/8 tsp dried tarragon
1/8 tsp dried thyme
2 bay leaves
1/2 tsp dried oregano
1/2 tsp dried sage
3 quarts water
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.

Nutrition Facts

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  
Cholesterol 0mg 0%
Sodium 401mg 17%
Total Carbohydrates 73g 24%
    Dietary Fiber 10g 42%
    Sugars 14g  
Protein 19g  
Vitamin A 13% Vitamin C 26%
Calcium 15% Iron 29%
Vitamin K 28 mcg Potassium 2146 mg
Magnesium 138 mg