Pasta Bolognese
This rich red sauce combines ground beef, carrots, celery, onion, and tomatoes with a touch of milk for added creaminess. This sauce is slow simmered and delicious served over any favorite pasta.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
509
Calories
31g
Protein
67g
Carbs
16g
Fat
12g
Fiber
14g
Sugar
197mg
Sodium
Saturated Fat 5 g · Cholesterol 58 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
1 tablespoon
carrot, diced into 1/4-inch pieces
1
celery stalk, diced into 1/4-inch pieces
1
yellow onion, chopped into 1/4 inch pieces
1
lean ground beef
3/4 pound · 80-85% lean
water
1 cup
14.5-ounce cans no salt added crushed or diced tomatoes
2 · including liquid
no salt added tomato paste
1/4 cup
2% milk
1 cup
whole wheat pasta
8 ounces
grated Parmesan cheese
1/4 cup
Instructions
- 1
Put skillet on the stove over medium heat and when it is hot, add oil.
- 2
Add carrot, celery, and onion and cook about 10 minutes, stirring occasionally, until the vegetables begin to brown.
- 3
Raise the heat to high. Pinch off tablespoon-sized pieces of the beef and add a few at a time, stirring well between additions. Cook, breaking the meat apart until it is no longer raw, starts to give off liquid, and no longer clumps together, about 10 minutes.
- 4
Add the water, tomatoes, and tomato paste, stirring well. Cook about 10 minutes until the sauce begins to thicken.
- 5
Slowly stir in the milk, a little bit at a time. Turn the heat down to low and cook 45 minutes until all the liquid has been absorbed.
- 6
Fill a large pot halfway with water. Bring it to a boil over high heat.
- 7
Add the pasta and about 12 minutes cook until just tender.
- 8
Drain the pasta and divide into 4 bowls.
- 9
Top each bowl with about 3/4 cup Bolognese and sprinkle with 1 tablespoon Parmesan cheese.
- 10
Serve right away.
Notes
- •One portion equals 1 cup cooked pasta + 3/4 cup sauce.
- •Freeze leftover sauce for up to 1 month.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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