Pasta Pork Bolognese

Photo: José Picayo
This pasta bolognese recipe, made with ground pork, red wine, and grated carrot will be a quick dinnertime favorite.

Yield:

Serves 4 (serving size: 1 1/4 cups)

Recipe from

Recipe Time

Hands-on: 14 Minutes
Total: 14 Minutes

Nutritional Information

Calories 412
Fat 13.1 g
Satfat 4.6 g
Monofat 5.1 g
Polyfat 1 g
Protein 24.9 g
Carbohydrate 67.6 g
Fiber 2.1 g
Cholesterol 102 mg
Iron 1.7 mg
Sodium 468 mg
Calcium 35 mg

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

Preparation

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.

Note:

Jackie Newgent,

April 2012