Quick Pasta Bolognese

5 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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  • 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

  • Active

  • Ready In

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

Nutrition information

  • Serving size: 1 cup pasta & about 1 cup sauce
  • Per serving: 414 calories; 10 g fat(3 g sat); 7 g fiber; 55 g carbohydrates; 26 g protein; 27 mcg folate; 43 mg cholesterol; 8 g sugars; 0 g added sugars; 5886 IU vitamin A; 23 mg vitamin C; 78 mg calcium; 4 mg iron; 521 mg sodium; 707 mg potassium
  • Nutrition Bonus: Vitamin A (118% daily value), Vitamin C (39% dv), Zinc (33% dv), Iron (24% dv), Potassium (21% dv), Magnesium (19% dv).
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 2 1/2 starch, 2 1/2 vegetable, 2 lean meat, 1/2 fat

Reviews 5

May 06, 2014
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By: jenniferbrown469
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.
August 21, 2013
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By: Mickym96
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.
January 26, 2013
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By: susandouglas
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
January 20, 2013
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By: EatingWell User
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
January 13, 2013
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By: Paula
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