Fettuccine Bolognese - cooking recipe

Ingredients

12 ounces whole wheat fettuccine
1 tablespoon olive oil
1 small onion, finely chopped (about 1 cup)
1 medium carrot, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
8 ounces white mushrooms, finely chopped
3 garlic cloves, finely chopped
1 lb ground beef (90% lean or higher)
2 tablespoons chopped fresh thyme (or 2 t. dried)
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, with their juices
1/2 cup low sodium chicken broth
1/4 cup fat-free evaporated milk or 1/4 cup regular whole milk
salt
fresh ground black pepper
1/4 cup freshly grated parmesan cheese

Preparation

Cook the fettuccine according to the package directions.
Meanwhile, heat the oil in a large skillet over med-high heat.
Add the onion, carrot, and celery; cook, stirring a few times, until softened, about 5 minutes.
Add in the mushrooms and cook until the water they release has evaporated, another 5-7 minutes, stirring occasionally.
Add in the garlic, ground beef, and thyme; cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
Stir in the tomatoes and broth and cook until the sauce is thickened, about another 5 minutes.
Stir in the milk and cook for 1 minute more.
Season to taste with salt and pepper.
When the pasta is done, drain it, put it back in the pasta pot, add the sauce, and stir the sauce and pasta together.
Divide between 4 serving bowls, sprinkle with the Parmesan cheese, and serve.
Per serving: 580 calories, 11 g fat, 82 g carb, 14.5 g fiber.