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.

David Bonom
Source: EatingWell Magazine, January/February 2013


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

414 calories; protein 25.6g; carbohydrates 54.6g; dietary fiber 7.2g; sugars 8.3g; fat 9.9g; saturated fat 2.7g; cholesterol 43.4mg; vitamin a iu 5886.2IU; vitamin c 22.9mg; folate 27.3mcg; calcium 78.2mg; iron 4.2mg; magnesium 74.2mg; potassium 707.4mg; sodium 520.6mg; thiamin 0.2mg.

Reviews (5)

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5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Tihs recipe was delicious!! This was very easy to make with all fresh ingredients I already had on hand. I had some fresh mushrooms I wanted to use and we are cutting back on meat so I substituted the mushrooms for meat and I think tasted even better as I have made this before without changing anything. I did cut the garlic in half too as we have large garlic bulbs so was too garlicky last time. Definitely a keeper and hubby loved it too:-). Pros: Lots of veggies and low in fat Cons: Not really any cons unless you don't have a food processor to help chop the vegetables. Read More
Rating: 5 stars
Rich Flavorful Pasta! This recipe was SO easy and the ingredients are basics in my pantry! I used my chopper to dice the veggies really small - pencil eraser size. I sauteed without the olive oil (although olive oil is a heart healthy oil!) such a small amount anyway. I don't eat red meat so I used ground turkey breast instead; this would also be good with ground chicken or chicken sausage. Last I served my family's on whole wheat pasta and for me to cut out all calories possible I served mine on Shirataki fettuccini noodles I had dry-fried (the key to eating these noodles!). Holy cow...it was really good!! Pros: Full of veggies easy to make quick even better the second day Read More
Rating: 4 stars
Pasta lovers rejoice This is a wonderful dinner with lots of flavor yet it doesn't feel like your eating well. I will make this again and again. My new favorite pasta dish. Pros: Tastes like I just ate at an Itailian resaurant Cons: chopping lots of veggies Read More
Rating: 4 stars
I made this dish for my family and my little ones who are picky loved it. I didn't have dry red wine on hand so I just used a few splashes of red wine vinegar. Read More
Rating: 5 stars
Great pasta dish Was very good. Didn't use as much meat but it looked like it had a lot of meat in it because of the vegetables. Tasted really good and husband loved it too. It's a keeper. Pros: Didn't use as much meat Read More