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Pasta Pork Bolognese

Pasta Pork Bolognese
Photo: José Picayo
Hands-on time 14 mins
Total time 14 mins
Yield

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

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

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

Nutrition 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

How to Make It

  1. Cook pasta per directions. Drain.

    Cooking Pasta
  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.