“Light” Bolognese Sauce with Fettuccine
By: Lady Catherine ...
Published: Friday, March 21, 2014 - 7:42am

Ingredients




1 pint of grape tomatoes – halved
4 cloves of garlic – chopped
1 red onion – sliced
1 carrot – chopped
3 scallions – chopped
29 oz. can crushed tomatoes
¼ cup of wine
½ cup of milk
¼ cup grated Romano or Parmesan cheese
2 tablespoons olive oil
1 tsp. salt
½ tsp. red pepper flakes
1 tsp. ground oregano
½ tsp. black pepper
½ tsp. garlic powder
¼ cup chopped Italian parsley
Grated Romano or Parmesan cheese
1 lb. of fettuccine

Preparation

1 Heat a sauce pot with the olive oil.  Add the garlic, grape tomatoes, onion, carrots and scallions to sauté until the garlic is fragrant. 2 Add the crushed tomatoes and wine and gently simmer.  Add the seasonings and continue to simmer on low. 3 Prepare the fettuccini as directed. 4 Combine the milk and the Romano or Parmesan cheese and stir into the sauce. 5 Plate the fettuccine and add the sauce and toss.  Top with a little more sauce, fresh Italian parsley, a drizzle of olive oil, red pepper flakes, grated cheese and serve.