Fettuccine Bolognese

About This Recipe

A high protein pasta recipe made with a beef and bacon meat sauce and fresh fettuccine.

Ingredients

• 2 lbs Ground Beef (I used 96/4 from HEB)
• 6 slices Center Cut Bacon (cut into thin strips)
• 1 medium (200g Sweet Onion, diced)
• 2 medium (150g Carrots, peeled and finely grated)
• 4 cloves 20g Garlic, minced
• 2 Tbsp 30g Red Wine Vinegar
• 28 oz can Crushed Tomatoes
• 1/2 Tbsp Dried Oregano
• 1 tsp Crushed Red Pepper
• 1/2 tsp Black Pepper
• 2 Tbsp 30g Fish Sauce*, optional
• 3 Bay Leaves (optional)
• 9 oz Buitoni Fresh Fettuccine (or your choice of pasta)
• 1/2 C Pasta Water

Instructions

1. Add the ground beef to a large skillet over medium-high heat and cook until no pink remains. Set aside.
2. Add the bacon to a second skillet (stainless steel if possible) over medium-high heat and fully cook. Remove the bacon from the skillet, leaving the grease behind.
3. Carefully add the vinegar to deglaze the pan (remove any stuck bits on the bottom) before adding the onions, carrots, and garlic. Stirring often, cook until the onions and carrots soften, about 5-7 minutes.
4. Add the tomatoes, cooked bacon, fish sauce, and spices to the onion and carrot mixture. Cook for 2-3 minutes, stirring continuously, before reducing the heat to medium-low.
5. Add the bay leaves and stir well before adding the beef. Continue cooking over medium-low while the pasta cooks, about 10-15 minutes. (Remove the bay leaves before adding the cooked pasta.)
6. Cook the pasta in salted water. Add 1/2 cup of the pasta water to the bolognese and stir well before adding the cooked pasta. Toss everything together and remove from the heat.