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    1. About Kidney Disease
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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Quick Pasta Bolognese

      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
      Share this

      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.
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