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Pasta Pork Bolognese by

Source: Cooking Light


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


Cook pasta per directions. Drain.
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.

Servings: 4

Serving Size: 1 1/4 cup

Nutrition Information (per serving):
Calories 412
Fat 13.1 g
Saturated Fat 4.6 g
Cholesterol 102 mg
Sodium 468 mg
Carbohydrates 67.6
Fiber 2.1 g
Protein 24.9 g

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