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Fettuccine with Italian Tomato Sauce

Prep 30 min
Total 60 min
Ingredients 15
Servings 8

Beef, Progresso® broth and Muir Glen® tomatoes come together in a flavorful Italian sauce that’s served with pasta - perfect for a hearty dinner.

Ingredients

2 tablespoon olive oil
1 1/2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
2 cloves garlic, finely chopped
1 1/2 lb extra-lean (at least 90%) ground beef
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup nonalcoholic red wine or apple cider
1 tablespoon tomato paste (from 6-oz can)
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
2 tablespoons chopped fresh parsley
6 oz uncooked fettuccine
1/2 cup reduced-fat Parmesan-style grated topping (from 8-oz canister)

Directions

1

In 12-inch skillet, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add ground beef; cook 6 to 8 minutes, stirring frequently, until beef is thoroughly cooked. Drain beef mixture; return to skillet.
2

Stir in all remaining ingredients except parsley, fettuccine and Parmesan-style topping. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens. Stir in parsley.
3

Meanwhile, cook and drain fettuccine as directed on package; keep warm. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

Nutrition Information

Nutrition Facts

Serving Size: 1 serving

Calories: 300

Calories from Fat: 110

Total Fat: 13g; 20%

Saturated Fat: 4 1/2g; 21%

Trans Fat: 0g

Cholesterol: 75mg; 25%

Sodium: 350mg; 14%

Potassium: 370mg; 10%

Total Carbohydrate: 24g; 8%

Dietary Fiber: 2g; 9%

Sugars: 6g

Protein: 21g

% Daily Value*:

Vitamin A: 50%; 50%

Vitamin C: 10%; 10%

Calcium: 10%; 10%

Iron: 20%; 20%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;