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

David Bonom
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Ingredients

Directions

  • 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;

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: 4 stars
05/06/2014
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
08/21/2013
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
01/26/2013
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
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Rating: 5 stars
01/21/2013
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
Rating: 4 stars
01/13/2013
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