Quick Pasta Bolognese
4 cups pasta & about 4 cups sauce
Active time: 30 minutes
Total time: 40 minutes
Description
Who doesn’t love pasta with a quick meat sauce? This crowd-pleasing healthy spaghetti Bolognese recipe is a boon for busy cooks—it’s ready and on the table in just 40 minutes.
Directions
- Heat oil in a large nonstick skillet over medium heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until just tender, 6 to 8 minutes.
- Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.
- Add beef to the vegetables and cook, breaking up with a wooden spoon, until cooked through, 3 to 4 minutes. Increase heat to medium-high, add wine and cook until almost evaporated, 1 to 1 1/2 minutes. Stir in tomatoes, tomato paste and nutmeg; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper. Serve the pasta with the sauce.
Tips
- To make ahead: Refrigerate the sauce (Steps 1 & 3) for up to 3 days or freeze for up to 6 months.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories379 cal
- Total Fat8.8 g
- Saturated Fat2.4 g
- Cholesterol1 mg
- Sodium404 mg
- Carbohydrate Total53.5 g
- Protein22.1 g
- Phosphorus302 mg
- Potassium755 mg
- Fiber7.9 g
- Calcium95 mg
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 medium stalks celery, finely chopped
- 3 cloves garlic, minced
- 8 ounces whole-wheat rigatoni, or penne (about 3 cups)
- 8 ounces lean (93% or leaner) ground beef
- ⅓ cup dry red wine
- 1 14-ounce can petite diced tomatoes
- 2 tablespoons tomato paste
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper