High Protein Fettuccine Bolognese
Elevate your pasta night with this hearty and nutritious High Protein Fettuccine Bolognese! Packed with lean ground beef and protein-rich lentils, this recipe combines the classic flavors of Italy with a modern, health-conscious twist. Tender whole wheat fettuccine is smothered in a robust tomato-based sauce infused with aromatic garlic, onion, and a medley of fresh vegetables, including carrots and celery. Seasoned with dried oregano, basil, and a touch of red pepper flakes for a hint of spice, this dish delights the senses while fueling your body with essential nutrients. Topped with freshly grated Parmesan and a sprinkle of parsley, it’s a perfect comfort meal that’s both delicious and nutritious. Ready in under an hour, this satisfying, protein-packed pasta is designed to keep you full and energized—all without compromising flavor. Perfect for families or meal prep, this recipe serves four and is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 12 ounces Whole wheat fettuccine
- 2 tablespoons Olive oil
- 1 pound Lean ground beef
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 large Carrot, diced
- 1 large Celery stalk, diced
- 28 ounces Canned crushed tomatoes
- 14 ounces Canned lentils, drained and rinsed
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to boil and cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, diced carrot, and diced celery to the skillet. Sauté until the vegetables are softened, about 5 minutes.
Increase the heat to medium-high and add the lean ground beef. Cook, breaking up the meat with a spatula, until no longer pink, about 6-8 minutes.
Stir in the canned crushed tomatoes, drained lentils, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper.
Lower the heat to a simmer and let the sauce cook uncovered for 20 minutes, stirring occasionally, allowing the flavors to meld.
Add the cooked fettuccine to the sauce and toss to combine, ensuring the pasta is well coated with the bolognese sauce.
Serve hot, garnished with grated Parmesan cheese and freshly chopped parsley.
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 5556 mg | 242% | |
| Total Carbohydrate | 417.8 g | 152% | |
| Dietary Fiber | 79.2 g | 283% | |
| Total Sugars | 64.6 g | ||
| Protein | 212.5 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 996 mg | 77% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 6434 mg | 137% | |
*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.
