Skip the milk and add umami-rich nutritional yeast to this quick Bolognese sauce.
Then the mixture cooks in a glug of red wine and crushed tomatoes until the sauce has thickened slightly.
Add beef and break into 2 or 3 large pieces.
Photo:Victor Protasio
Cook, undisturbed, until browned on bottom, about 5 minutes.
Flip and cook until browned on other side, about 4 minutes.
Using a wooden spoon, break beef into small pieces.
Cook, stirring, until no longer pink, 6 to 8 minutes.
Transfer to a plate with a slotted spoon.
Add carrots, celery, and onion to pot.
Cook over medium-low, stirring occasionally, until softened, 7 to 8 minutes.
Add garlic, 1 teaspoon salt, and pepper.
Cook, stirring constantly, until fragrant, about 1 minute.
Return beef and accumulated juices to pot.
Bring to a simmer over high.
Meanwhile, cook fettuccine in salted water according to package directions.
Reserve 3/4 cup pasta water and drain fettuccine.
Stir nutritional yeast and remaining 1/2 teaspoon salt into sauce.
Serve garnished with more nutritional yeast and basil.
2,000 calories a day is used for general nutrition advice.
