From the library
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.
Makes 4 portions15 steps
509
kcal · per 1 serving
31g
Protein
67g
Carbs
16g
Fat
Ingredients
- 1 tablespoon vegetable oil
- 1 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
- 3/4 pound lean ground beef (80-85% lean)
- 1 cup water
- 2 14.5-ounce cans no salt added crushed or diced tomatoes (including liquid)
- 1/4 cup no salt added tomato paste
- 1 cup 2% milk
- 8 ounces whole wheat pasta
- 1/4 cup grated Parmesan cheese
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- To make the Bolognese sauce: Put skillet on the stove over medium heat and when it is hot, add oil.
- Add carrot, celery, and onion and cook about 10 minutes, stirring occasionally, until the vegetables begin to brown.
- 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.
- Add the water, tomatoes, and tomato paste, stirring well.
- Cook about 10 minutes until the sauce begins to thicken.
- 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.
- To make the pasta : Fill a large pot halfway with water.
- Bring it to a boil over high heat.
- Add the pasta and about 12 minutes cook until just tender.
- Drain the pasta and divide into 4 bowls.
- Top each bowl with about 3/4 cup Bolognese and sprinkle with 1 tablespoon Parmesan cheese.
- Serve right away.
USDA MyPlate Kitchen — USDA Center for Nutrition Policy and Promotion (public domain), via myplate.food · public domain
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