4ozwhite button mushrooms, wiped clean with a damp paper towel and finely chopped
2whole carrots, diced
1 1/2tablespoonsdried oregano
1 1/2tablespoonsdried basil
1/4teaspoondried red pepper flakes
1 1/4cupdry red wine, like Cabernet Sauvignon
28ozcan crushed San Marzano tomatoes
1/2tablespoonkosher salt, plus extra to taste
1teaspoonground black pepper, plus extra to taste
1lbdried fettuccine pasta
2/3cupfreshly grated Parmesan cheese, plus extra for serving
Heat the olive oil in a large nonstick skillet. Add the ground beef and saute for about a minute, breaking up with a spatula as you stir. Once the meat is broken up and just starting to brown, add the mushrooms and carrots and continue to cook until the meat is nicely browned and there are no liquid juices left in the pan.
While the meat browns, bring a large pot of salted water to a boil.
Next, add the garlic, oregano, basil, red pepper flakes, and tomato paste to the pan with the meat along with an extra splash of olive oil. Saute for about a minute, stirring, until the garlic is nice and fragrant.
Add 1 cup of the red wine, the tomatoes, salt, and pepper to the meat mixture and stir to combine. Let simmer uncovered for 10 minutes.
Meanwhile, add the fettuccine to the boiling water and cook according to package directions until al dente. When the pasta is done, drain and lightly toss with a drizzle of olive oil to prevent it from sticking while you finish the pasta sauce.
To finish the sauce, stir in the nutmeg, heavy cream, and 1/4 cup wine. Let simmer for about 5 minutes to allow the flavors to meld. Turn off the heat and stir in the Parmesan cheese. Serve up the pasta into bowls, top with the bolognese sauce, extra Parmesan cheese, and salt and pepper to taste. Enjoy!
Weeknight Bolognese with Fettuccine by dietitian Erica Julson (https://www.ericajulson.com/weeknight-bolognese-with-fettuccine/)