Quick Pasta Bolognese
Source of Recipe
EatingWell: January/February 2013
Recipe Introduction
4 servings, 1 cup pasta & about 1 cup sauce each | Active Time: 30 minutes | Total Time: 40 minutes
List of Ingredients
•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 pepperRecipe
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.
Nutrition
Per serving : 414 Calories; 10 g Fat; 3 g Sat; 5 g Mono; 43 mg Cholesterol; 55 g Carbohydrates; 26 g Protein; 7 g Fiber; 522 mg Sodium; 709 mg Potassium
3 1/2 Carbohydrate Serving
Exchanges: 2 1/2 starch, 2 1/2 vegetable, 2 lean meat, 1/2 fat
Tips & Notes
•Make Ahead Tip: Refrigerate the sauce (Steps 1 & 3) for up to 3 days or freeze for up to 6 months
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