FETTUCCINE WITH ITALIAN TOMATO SAUCE

Fettuccine with Italian Tomato Sauce image

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 15

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2 tablespoons olive oil
1 1/2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
2 cloves garlic, finely chopped
1 1/2 lb extra-lean (at least 90%) ground beef
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup red wine, nonalcoholic red wine or apple cider
1 tablespoon tomato paste (from 6-oz can)
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
6 oz uncooked fettuccine
2 tablespoons chopped fresh parsley
1/2 cup reduced-fat Parmesan-style grated topping (from 8-oz canister)

Steps:

In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
Meanwhile, cook and drain fettuccine as directed on package.
Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg