Quick Pasta Bolognese
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.Advertisement
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.
2 1/2 starch, 2 1/2 vegetable, 2 lean meat, 1/2 fat