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Fettuccine Bolognese with Peas and Ricotta

Some recipes for Bolognese sauce take hours to make. If you want something quicker, without sacrificing that classic Italian flavor, we've got you covered.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
866 calories per serving

Ingredients

> 1 (9 oz) pkg fresh fettuccine
> 2 slices bacon
> 1 tbsp olive oil
> 1 cup diced onion
> 1 lb 85% lean ground beef
> 1/4 cup dry white wine
> 1 (28 oz) can crushed tomatoes
> 2 cups frozen peas thawed
> 1 cup ricotta 
> 1/2 cup grated Parmesan cheese

Steps

1
In a large pot of boiling salted (in moderation) water, cook fettuccine according to package directions. Chop the bacon.
2
Meanwhile, in a large heavy pot over medium-high heat, add oil and sauté onion and bacon, 2 min. Add ground beef. Sauté until browned, 3 min. Add the wine and simmer 2 min.
3
Add the crushed tomatoes and peas. Cook for 5 min. Season with salt (in moderation) and pepper to taste. Remove from heat and stir in the ricotta. Add the pasta and toss to combine. Top with Parmesan cheese.
4
Chop bacon.
5
In medium pot over medium-high heat, add oil and sauté onion and bacon, 2 min.
6
Add ground beef. Sauté 3 min. Add the wine and simmer 2 min.
7
Add tomatoes and peas. Cook for 5 min. Season with salt (in moderation) and pepper. Cool and refrigerate.
8
In a large heavy pot, boil fettuccine according to package directions. Drain.
9
To the pot, add tomato mixture and heat on medium-high, stirring constantly. Simmer 5 min.
10
Remove from heat and stir in ricotta and pasta.
11
Top with Parmesan.

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