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. Source: EatingWell Magazine, January/February 2013

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Ingredients

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Directions

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  • 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.

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  • 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

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; 9.9 g total fat; 2.7 g saturated fat; 43 mg cholesterol; 521 mg sodium. 707 mg potassium; 54.6 g carbohydrates; 7.2 g fiber; 8 g sugar; 25.6 g protein; 5886 IU vitamin a iu; 23 mg vitamin c; 27 mcg folate; 78 mg calcium; 4 mg iron; 74 mg magnesium;

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