Quick Pasta Bolognese

Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Italian Beef Dinner

Quick Pasta Bolognese

Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Italian Beef Dinner
4 cups pasta & about 4 cups sauce
Prep 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

  1. 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.
  2. Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.
  3. 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

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
  • 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

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

  1. 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.
  2. Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.
  3. 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.