Ingredients
2
tablespoons 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 red wine, 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
6
oz uncooked fettuccine
2
tablespoons chopped fresh parsley
1/2
cup reduced-fat Parmesan-style grated topping (from 8-oz canister)
Preparation
In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
Meanwhile, cook and drain fettuccine as directed on package.
Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.
