We were expecting this to be an average meal, however it was really terrific. The sauce has great bold flavor. We used pork sausage rather than ground pork and it turned out great.
Pasta Pork Bolognese
Photo: José Picayo
Serve with Steamed Sugar Snap Peas.
Recipe from
More From Cooking Light
Recipe Time
Hands On:
14 Minutes
Total:
14 Minutes
Nutritional Information
Amount per serving
- Calories: 412
- Fat: 13.1g
- Saturated fat: 4.6g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 1g
- Protein: 24.9g
- Carbohydrate: 67.6g
- Fiber: 2.1g
- Cholesterol: 102mg
- Iron: 1.7mg
- Sodium: 468mg
- Calcium: 35mg
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
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.
Pasta Pork Bolognese Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Family, Quick/Easy
- CUISINE: Italian
- MAIN INGREDIENT: Pasta, Pork
- PUBLICATION: Cooking Light
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