Mediterranean Diet Fettuccine Bolognese

Experience the perfect fusion of hearty Italian tradition and heart-healthy Mediterranean cuisine with this Mediterranean Diet Fettuccine Bolognese. Made with whole grain fettuccine and a lean ground turkey-based sauce, this recipe is brimming with wholesome ingredients like sautéed onions, carrots, celery, and garlic for a rich, flavorful base. A splash of dry red wine enhances the depth of the crushed tomato sauce, seasoned with aromatic dried herbs including oregano, basil, and thyme. Simmered to perfection and finished with a sprinkle of fresh parsley and grated Parmesan, this lighter twist on classic Bolognese is both comforting and nutritious. Ready in just over an hour, the dish is ideal for a satisfying weeknight dinner or a gathering with loved ones. Elevate your pasta night while staying true to your health goals!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 12 ounces whole grain fettuccine
• 2 tablespoons extra virgin olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrot
• 2 diced celery stalks
• 4 minced garlic cloves
• 1 pound lean ground turkey
• 1 cup dry red wine
• 28 ounces canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons, chopped fresh parsley
• 1 cup freshly grated Parmesan cheese
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the whole grain fettuccine according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.

Step 3

Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

Step 4

Increase the heat to medium-high and add the ground turkey to the pan. Cook until the turkey is browned and cooked through, breaking it up with a spoon as it cooks, about 8-10 minutes.

Step 5

Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, which should take about 2-3 minutes.

Step 6

Stir in the crushed tomatoes, tomato paste, oregano, basil, thyme, and bay leaf. Bring the mixture to a gentle simmer.

Step 7

Reduce the heat to low and let the sauce simmer uncovered for 20-30 minutes, stirring occasionally, until it thickens.

Step 8

Season the sauce generously with salt and black pepper to taste.

Step 9

Remove the bay leaf and stir in the chopped fresh parsley.

Step 10

Serve the Bolognese sauce over the cooked whole grain fettuccine, sprinkled with freshly grated Parmesan cheese.

Nutrition Facts

Serving size	(2861.0g)

Amount per serving	% Daily Value*
Calories	3657.5

Total Fat 139.0g	0%
Saturated Fat 57.3g	0%
Polyunsaturated Fat g
Cholesterol 514.5mg	0%
Sodium 7781.5mg	0%
Total Carbohydrate 362.6g	0%
Dietary Fiber 53.7g	0%
Total Sugars 63.0g
Protein 238.8g	0%

Vitamin D 95.2IU	0%
Calcium 3312.7mg	0%
Iron 28.4mg	0%
Potassium 7317.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 26.1%

Carbs: 39.7%