Fettuccine Bolognese

Makes 6 servings
Prep: 40 minutes
Cook: 1 hour

Ingredients

2 teaspoons olive oil
1/2 pound lean (90 percent) ground beef
1/2 pound ground turkey or chicken
2 cups chopped onions
4 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1 pound white mushrooms, chopped
1 cup chopped carrots
1/2 cup chopped celery
1 can (14-1/2 oz.) beef broth
2 cans (35 oz. each) Italian style tomatoes
1/3 cup tomato paste
1/4 cup chopped fresh parsley
1 pound dry fettuccine, cooked according to package directions
Directions
Make Bolognese Sauce: Heat oil in Dutch oven over medium-high heat. Add beef and turkey; cook until brown, 5 minutes. Stir in onions; cover and cook until onions are softened, 5 minutes. Stir in garlic, salt, pepper, and thyme; cook 30 seconds. Stir in mushrooms; cook, covered, 5 minutes. Add carrots and celery; cook, covered, 2 minutes more. Stir in broth; bring to boil and cook, uncovered, until broth is slightly reduced, 10 minutes. Stir in tomatoes and tomato paste, breaking up tomatoes with back of spoon. Return to boil; reduce heat and simmer, uncovered, 1 hour. Stir in parsley. Reserve half the sauce for fettucine; cool remaining sauce completely, then cover and freeze for up to 1 month. Makes 11 cups.
Drain fettucine. Return to pot. Add 5-1/2 cups of the Bolognese Sauce; toss. Makes 6 servings.

Nutrition facts per serving:
calories: 445
total fat: 8g
saturated fat: 2g
cholesterol: 97mg
sodium: 1030mg
carbohydrate: 73g
protein: 21g

Fettuccine Bolognese

Makes 6 servings
Prep: 40 minutes
Cook: 1 hour

Ingredients

2 teaspoons olive oil
1/2 pound lean (90 percent) ground beef
1/2 pound ground turkey or chicken
2 cups chopped onions
4 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1 pound white mushrooms, chopped
1 cup chopped carrots
1/2 cup chopped celery
1 can (14-1/2 oz.) beef broth
2 cans (35 oz. each) Italian style tomatoes
1/3 cup tomato paste
1/4 cup chopped fresh parsley
1 pound dry fettuccine, cooked according to package directions
Directions
Make Bolognese Sauce: Heat oil in Dutch oven over medium-high heat. Add beef and turkey; cook until brown, 5 minutes. Stir in onions; cover and cook until onions are softened, 5 minutes. Stir in garlic, salt, pepper, and thyme; cook 30 seconds. Stir in mushrooms; cook, covered, 5 minutes. Add carrots and celery; cook, covered, 2 minutes more. Stir in broth; bring to boil and cook, uncovered, until broth is slightly reduced, 10 minutes. Stir in tomatoes and tomato paste, breaking up tomatoes with back of spoon. Return to boil; reduce heat and simmer, uncovered, 1 hour. Stir in parsley. Reserve half the sauce for fettucine; cool remaining sauce completely, then cover and freeze for up to 1 month. Makes 11 cups.
Drain fettucine. Return to pot. Add 5-1/2 cups of the Bolognese Sauce; toss. Makes 6 servings.

Nutrition facts per serving:
calories: 445
total fat: 8g
saturated fat: 2g
cholesterol: 97mg
sodium: 1030mg
carbohydrate: 73g
protein: 21g

Olive Garden Fettuccine Assortito
-WALDINE VAN GEFFEN


1 cup Green bell pepper
Julienned
1 cup Red bell pepper
Julienned
1 3/4 cup Broccoli flowerets, cut
Small
1 cup Zucchini, sliced 1/4"
Thick
1 cup Yellow squash, sliced 1/4"
Thick
1 cup Carrots, cut into
Matchsticks
1 3/4 cup Ham, julienned
1 lb Fettucine, cooked al
Dente
3 cup Fontina cheese sauce
3 tbsp Butter or margarine
3 tbsp Olive oil
FONTINA CHEESE SAUCE
6 tbsp Butter
6 tbsp All-purpose flour
3 cup Milk
6 oz Fontina cheese, shredded
Salt and pepper

SAUCE-In a heavy non-aluminum pot, melt butter, add all-purpose flour
and cook on moderate heat for 2 minutes, stirring constantly with a
wire whisk. Add of milk and bring just barely to the boiling point.
Turn off the heat and add Fontina cheese and blend into the hot milk.
Adjust the salt and pepper. PASTA/VEGETABLES-Add the butter or
margarine and olive oil to a large, heavy skillet over medium heat
and saute the veggies and ham together until crisp tender. Stir
frequently. Drain the pasta and blend with the veggies/ham mixture;
add the hot sauce and blend again, to coat all ingredients with
sauce. Pass grated Parmesan at the table. Source: The Olive Garden.

Chicken Broccoli Fettuccini Recipe

Ingredients:
72 oz. uncooked fettuccini
9 lbs. boneless chicken breast
1 1/2 cups butter
6 cloves garlic, minced
3 tsp. black pepper
6 bunches fresh broccoli, chopped
3 tbsp. seasoned salt
48 oz. sour cream
6 pints heavy whipping cream
6 cups half-and-half
4 1/2 cups Romano cheese, freshly grated
4 1/2 cups Parmesan cheese, freshly grated

Directions:

Cook fettuccini aldente, drain, and set aside. Wash, drain and chop fresh broccoli. Cut chicken breasts into bite-sized pieces or cut crosswise into 1/2 inch wide slices. Heat butter, garlic and ground black pepper in a large skillet over medium heat. When the skillet is hot, add the chicken and broccoli to the skillet. Cook and stir until the meat is no longer pink in the center. Sprinkle the seasoned salt over the chicken and broccoli and toss to mix. Remove the skillet from heat and allow to cool. When chicken and broccoli are cool, sprinkle the grated cheeses over the chicken and broccoli and toss to mix well. Combine the sour cream, whipping cream, and half and half together in a separate bowl.

Place pasta in the bottom of a spray coated casseroles or baking pans. Spread chicken mixture over pasta and toss gently to mix. Pour sauce over all. Cover the pans tightly and heat in 350 degree F. oven for about 30 minutes or until very hot. DO NOT bring to a boil or the sauce will curdle. Remove from oven and allow to sit a few minutes for pasta to absorb some of the sauce.