Show Image Print Now

Quick Pasta Bolognese

http://www.eatingwell.com/recipes/quick_pasta_bolognese.html

From EatingWell:  January/February 2013

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.

4 servings, 1 cup pasta & about 1 cup sauce each | Active Time: 30 minutes | Total Time: 40 minutes

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
• 1/3 cup dry red wine
• 1 14-ounce can petite diced tomatoes
• 2 tablespoons tomato paste
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

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.

Nutrition

Per serving : 414 Calories; 10 g Fat; 3 g Sat; 5 g Mono; 43 mg Cholesterol; 55 g Carbohydrates; 26 g Protein; 7 g Fiber; 522 mg Sodium; 709 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 2 1/2 vegetable, 2 lean meat, 1/2 fat

Tips & Notes

• Make Ahead Tip: Refrigerate the sauce (Steps 1 & 3) for up to 3 days or freeze for up to 6 months.