Fettuccine Bolognese

• 1 tablespoon olive oil
• 1 1/4 pounds ground beef
• 3 cloves minced garlic
• 1 teaspoon onion powder
• 28 ounces crushed tomatoes
• 2 tablespoons vegetable paste can be found in tubes right next to the tomato paste
• 3/4 cup red wine
• 2 tablespoons chopped parsley fresh
• 2 tablespoons basil fresh chopped
• salt
• pepper
• 16 ounces fettuccine pasta
• grated Parmesan cheese for serving

1. In the KitchenAid(R) Professional Cast Iron 6-Quart Casserole, heat olive oil to medium heat and brown the ground beef. Cook until no longer pink. Drain any extra grease.
2. Add garlic, onion powder, crushed tomatoes, vegetable paste and wine to the pot. Stir well. Cover the casserole and simmer on low for 30 minutes while stirring occasionally. Add parsley and basil in the last five minutes of cooking. Season with salt and pepper to taste.
3. While the Bolognese sauce is simmering, cook the fettuccine in a large pot of salted boiling water according to package directions. Drain when done and keep warm.
4. Serve the sauce over the pasta or toss together if desired. Serve with grated cheese.

olive oil, ground beef, garlic, onion powder, tomatoes, vegetable paste, red wine, parsley fresh, basil, salt, pepper, pasta, parmesan cheese

Taken from www.yummly.com/recipe/Fettuccine-Bolognese-2098682 (may not work)