Fettuccine mushroom bolognese

Fettuccine bolognese.
Category, , DifficultyBeginner

Ditch the spaghetti for a slight twist on a classic.

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 3 Chopped garlic cloves.
 1 Finely chopped medium carrot.
 250 g Sliced cup mushrooms.
 500 g Beef mince.
 2 tbsp Balsamic vinegar.
 400 g Diced tinned tomatoes.
 350 g Fettuccine.
 3 tsp Extra virgin olive oil.
 Fresh basil leaves to taste.
 31 g Shredded parmesan cheese.
 3 tbsp Olive oil.
 1 Finely chopped small brown onion.
METHOD
1

Heat the olive oil in a large frying pan until hot.

2

Cook onion and garlic for 2 mins, then add the carrot and cook for 1 min, or until just softened.

3

Add mushrooms and cook for 2 mins. Season with salt and pepper.

4

Add the beef and stir over high heat for 3 mins, or until lightly browned and no lumps of meat remain.

5

Stir in the balsamic vinegar, allow to bubble for 1 min.

6

Add the tomatoes.

7

Meanwhile, cook the fettuccine according to packet directions.

8

Remove 1 cup of the pasta water carefully and add it to the sauce.

9

Cook the sauce for a further 10-12 mins, until slightly thickened.

10

Turn off the heat and add the extra virgin olive oil.

11

Drain the fettuccine.

12

Add the fettuccine to the sauce in the pan and mix well.

13

Scatter over the basil.

14

Serve with the parmesan cheese.

ALTERNATIVES
15

As this dish has a fairly subtle flavour, you might prefer to add chilli peppers or a couple of tablespoons of tomato puree. You could also increase the amount of garlic, and/or mushrooms.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 3361
% Daily Value *
Total Fat 201.8g311%
Saturated Fat 52.8g264%
Cholesterol 0.6mg1%
Sodium 1.5mg1%
Total Carbohydrate 234.4g79%
Dietary Fiber 21.6g87%
Sugars 26.5g
Protein 144.4g289%

Vitamin A 427%
Vitamin C 52%
Calcium 60%
Iron 109%
Vitamin D 10%
Vitamin E 137%
Vitamin K 210%
Vitamin B6 131%
Vitamin B12 550%
Phosphorus 120%
Magnesium 47%
Zinc 109%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 3 Chopped garlic cloves.
 1 Finely chopped medium carrot.
 250 g Sliced cup mushrooms.
 500 g Beef mince.
 2 tbsp Balsamic vinegar.
 400 g Diced tinned tomatoes.
 350 g Fettuccine.
 3 tsp Extra virgin olive oil.
 Fresh basil leaves to taste.
 31 g Shredded parmesan cheese.
 3 tbsp Olive oil.
 1 Finely chopped small brown onion.

Directions

METHOD
1

Heat the olive oil in a large frying pan until hot.

2

Cook onion and garlic for 2 mins, then add the carrot and cook for 1 min, or until just softened.

3

Add mushrooms and cook for 2 mins. Season with salt and pepper.

4

Add the beef and stir over high heat for 3 mins, or until lightly browned and no lumps of meat remain.

5

Stir in the balsamic vinegar, allow to bubble for 1 min.

6

Add the tomatoes.

7

Meanwhile, cook the fettuccine according to packet directions.

8

Remove 1 cup of the pasta water carefully and add it to the sauce.

9

Cook the sauce for a further 10-12 mins, until slightly thickened.

10

Turn off the heat and add the extra virgin olive oil.

11

Drain the fettuccine.

12

Add the fettuccine to the sauce in the pan and mix well.

13

Scatter over the basil.

14

Serve with the parmesan cheese.

ALTERNATIVES
15

As this dish has a fairly subtle flavour, you might prefer to add chilli peppers or a couple of tablespoons of tomato puree. You could also increase the amount of garlic, and/or mushrooms.

Fettuccine mushroom bolognese