Pasta Pork Bolognese

So FFG had posted she liked this. I don't even think I really looked at it in the April CL magazine, so I went and looked at it. It looked like something D and I could try.

We never use refrigerated pasta...it gets too soggy for the next day. So we used 12 oz of dry (why does Kroger sell fettuccine in 12 oz box and not 16?  It is annoying). D used 6 cloves of garlic...how can garlic be bad? We didn't use low sodium marinara. Actually I had no coupons for once so we tried Aldi's. Since it was getting fresh herbs and wine, we figured why not.

We both really liked it, as in we were sad when our plates were empty.

We will have again. We were supposed to have with a salad, but forgot to buy it.

Pasta Pork Bolognese

YIELD: Serves 4 (serving size: 1 1/4 cups)
HANDS-ON:14 Minutes
TOTAL:14 Minutes
COURSE: Main Dishes

Ingredients
9 ounces refrigerated fettuccine (used 12 oz dry)
2 teaspoons olive oil
12 ounces lean ground pork
1/2 cup grated carrot
3 garlic cloves, minced (used 6)
1/3 cup red wine
1 2/3 cups lower-sodium marinara sauce (did not low sodium)
1/2 cup chopped fresh basil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Preparation
1. Cook pasta per directions. Drain.

2. Heat olive oil in a large skillet over medium-high heat. Add pork, carrot, and garlic; sauté 4 minutes or until pork is done. Add wine; cook 1 minute. Add marinara, 1/4 cup basil, salt, and pepper; bring to a simmer. Pour sauce over pasta. Sprinkle with remaining 1/4 cup basil.

Nutritional Information
Calories: 412; Fat: 13.1g; Saturated fat: 4.6g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 1g; Protein: 24.9g; Carbohydrate: 67.6g; Fiber: 2.1g; Cholesterol: 102mg; Iron: 1.7mg; Sodium: 468mg; Calcium: 35mg

Cooking Light APRIL 2012