Quick Pasta Bolognese
The recipe Quick Pasta Bolognese can be made in about 40 minutes. This recipe makes 4 servings with 361 calories, 21g of protein, and 8g of fat each. For $1.53 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is liked by 726 foodies and cooks. It is a good option if you're following a dairy free diet. Head to the store and pick up pepper, carrots, salt, and a few other things to make it today. It is brought to you by Eating Well. It works well as a rather inexpensive main course. With a spoonacular score of 92%, this dish is spectacular. Try Zucchini Pasta with Quick and Easy Turkey Bolognese, Quick Bolognese, and Quick sausage Bolognese for similar recipes.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1 14-ounce can petite diced tomatoes
2 medium carrots, finely chopped
2 medium stalks celery, finely chopped
1/3 cup dry red wine
3 cloves garlic, minced
1/8 teaspoon ground nutmeg
8 ounces lean (93% or leaner) ground beef
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1/4 teaspoon freshly ground pepper
8 ounces whole-wheat rigatoni or penne (about 3 cups)
1/4 teaspoon salt
2 tablespoons tomato paste
Equipment:
frying pan
pot
wooden spoon
Cooking instruction summary:
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.
Step by step:
1. Heat oil in a large nonstick skillet over medium heat.
2. 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.
3. Add pasta and cook according to package directions.
4. Drain.
5. 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.
6. Remove from the heat and stir in salt and pepper.
7. Serve the pasta with the sauce.
Nutrition Information:
covered percent of daily need
