Fettuccini Bolognese

This was a warm, hearty and comforting pasta dish that is still light and healthy. You can add to or take away what you like or don't like. John actually said that he would have liked more carrots of all things! It was great served immediately, but it was even better the next day. If you are able to, try making this the day before you plan on serving it. Or just know that the leftovers will be even better!

Fettuccini Bolognese

adapted from Ellie Krieger

1 pound fettuccini
1 tablespoon extra virgin olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
8 ounces mushrooms, chopped
3 cloves garlic, minced
1 pound lean ground beef
2 teaspoons dried thyme leaves
2 (14 1/2-ounce) diced tomatoes, undrained
1/4 cup fat-free evaporated milk
Salt and pepper to taste
1/4 cup grated Parmesan

Cook the fettuccini according to the directions on the box.

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.

Stir in the tomatoes 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.

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.