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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




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

1 cup pasta & about 1 cup sauce
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.

2 1/2 starch, 2 1/2 vegetable, 2 lean meat, 1/2 fat