Fettuccine Bolognese

Ingredients · for 4 (scales to your household)

• 3/4 pound Whole-wheat fettuccine $2.29
• 1 tablespoon Olive oil $0.18
• 1 Onion finely chopped $0.60
• 2 Carrots $0.35
• 2 stalks Celery $0.60
• 8 ounces Mushrooms $2.44
• 3 cloves Garlic $0.09
• 1 pound Lean ground beef $7.94
• 2 tablespoons Thyme leaves $0.44
• 2 Can No salt added diced tomatoes with juice $4.04
• 1/2 cup Low-sodium chicken broth $0.26
• 1/4 cup Fat-free evaporated milk or regular whole milk $0.42
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 1/4 cup Parmesan $0.68

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Set a large pot of water on the stove to boil, and cook the fettuccine according to the directions on the box.
2. In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
3. Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.
4. When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.

Per serving