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Photo: José Picayo Photo by: Photo: José Picayo

Pasta Pork Bolognese

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

Cooking Light APRIL 2012

  • Yield: Serves 4 (serving size: 1 1/4 cups)
  • Hands-on:14 Minutes
  • Total:14 Minutes

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.

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
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Pasta Pork Bolognese recipe

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