For this quick and easy meal, you'll toss tender, quick-cooking fresh fettuccine with speedy homemade beef Bolognese sauce—a crowd-pleaser at any table. Add a sprinkle of nutty, savory Parmesan cheese and serve with buttery toasted ciabatta points for a comforting meal in just 15 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
14 ounce
Marinara Cup
7 ounce
Fresh Fettuccine
(Contains Eggs, Wheat)
1 unit
Ciabatta Roll
(Contains Soy, Wheat)
3 tablespoon
Parmesan Cheese
(Contains Milk)
10 ounce
Ground Beef
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Sugar
• Heat a drizzle of oil in a large, preferably nonstick, pan (large pot for 4 servings) over medium-high heat. Add beef* and season with salt and pepper. Cook, breaking up meat into pieces, until lightly browned, 3 minutes (beef will finish cooking in the next step). • Carefully drain any excess grease from pan.
• To pan with beef, stir in marinara, 1¼ cups water, ½ tsp sugar (2 cups water and 1 tsp sugar for 4 servings). Add fettuccine (if noodles are stuck together, gently pull apart with your hands before adding to pan); stir to combine. Bring to a boil, then reduce heat to medium. Cook, stirring, until noodles are tender, beef is cooked through, and sauce has thickened, 5-7 minutes. TIP: Be sure to scrape up any noodles sticking to the bottom of the pan as it cooks. • Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in splashes of water as needed until desired consistency is reached.
• Halve ciabatta lengthwise; toast until golden brown. Spread with 1 TBSP butter (2 TBSP for 4 servings). Cut in half diagonally. • Divide fettuccine beef Bolognese between shallow bowls. Top with Parmesan. Serve with toasted ciabatta points.
Ground beef is fully cooked when internal temperature reaches 160°.