“Light” Bolognese Sauce With Fettuccine

• 1 pint grape tomatoes - halved
• 4 cloves garlic - chopped
• 1 red onion - sliced
• 1 carrot - chopped
• 3 scallions - chopped
• 29 ounces crushed tomatoes
• 1/4 cup wine
• 1/2 cup milk
• 1/4 cup grated romano cheese
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 teaspoon ground oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup Italian parsley chopped
• grated romano cheese
• 1 pound fettuccine

1. Heat a sauce pot with the olive oil. Add the garlic, grape tomatoes, onion, carrots and scallions to saute 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.

grape tomatoes, garlic, red onion, carrot, scallions, tomatoes, wine, milk, romano cheese, olive oil, salt, red pepper, ground oregano, black pepper, garlic, italian parsley, romano cheese, fettuccine

Taken from www.yummly.com/recipe/Light-Bolognese-Sauce-with-Fettuccine-1676956 (may not work)