Heart-Healthy Fettuccine Bolognese
Indulge in a comforting plate of Heart-Healthy Fettuccine Bolognese, a wholesome twist on the classic Italian dish that doesn't compromise on flavor. This recipe swaps traditional pasta for nutrient-rich whole wheat fettuccine and uses extra-lean ground turkey as a lighter alternative to beef, making it perfect for a health-conscious yet hearty meal. Every bite is infused with the savory goodness of garlic, onion, and a medley of fresh vegetables, simmered in a rich, no-salt-added tomato sauce seasoned with aromatic oregano and basil. Finished with a splash of red wine vinegar and a sprinkle of freshly ground black pepper, this dish offers layers of complexity while remaining light and nourishing. With just 15 minutes of prep time and a luscious, slow-simmered sauce, this recipe is effortlessly delightful and ideal for a balanced family dinner. Garnish with fresh parsley for a vibrant, herbal finish!
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Recipe Information
Ingredients
- 12 ounces Whole wheat fettuccine
- 1 pound Extra-lean ground turkey
- 2 tablespoons Olive oil
- 1 Medium onion, diced
- 1 Carrot, grated
- 1 Celery stalk, diced
- 3 Garlic cloves, minced
- 28 ounces Canned crushed tomatoes, no salt added
- 1 cup Low-sodium chicken broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 tablespoon Red wine vinegar
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the whole wheat fettuccine according to package instructions until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, grated carrot, and diced celery, cooking for 5-7 minutes until softened.
Add minced garlic to the skillet and cook for another minute until fragrant.
Increase the heat to medium-high and add the extra-lean ground turkey. Cook while breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes.
Stir in the canned crushed tomatoes, low-sodium chicken broth, and tomato paste. Mix well to combine.
Add dried oregano, dried basil, and red wine vinegar. Stir to incorporate all ingredients.
Reduce the heat to low and let the sauce simmer uncovered for about 30 minutes, stirring occasionally, until the sauce has thickened.
Season the sauce with freshly ground black pepper to taste.
Serve the Bolognese sauce over cooked fettuccine. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 332.8 g | 121% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 52.7 g | ||
| Protein | 186.1 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 5172 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
