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Light-Style Bolognese Sauce

Prep time 5 mins
Cook time 30 mins
Yield 5 servings.


  • Vegetable cooking spray
  • 1 1/2 cups chopped onion (about 1 medium)
  • 2 teaspoons minced garlic (about 4 cloves)
  • 1/2 pound ground round
  • 2 (14.5 ounce) cans no-salt-added Italian-style stewed tomatoes, undrained
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil
  • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
  • 1/4 teaspoon dried crushed red pepper
  • 10 ounce medium egg noodles, uncooked
  • 1/4 cup finely chopped fresh parsley or 1 1/2 teaspoons dried parsley

Nutrition Information

  • calories 368
  • caloriesfromfat 13 %
  • fat 5.4 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 20.7 g
  • carbohydrate 59.8 g
  • fiber 4 g
  • cholesterol 82 mg
  • iron 0.0 mg
  • sodium 76 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, 3 minutes or until tender. Add ground round, and cook until beef is browned, stirring until it crumbles. Drain well.

  2. Add tomatoes and next 4 ingredients to beef mixture in skillet; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes, stirring occasionally.

  3. While sauce simmers, cook noodles according to package directions, omitting salt and fat; drain. Place 1 cup noodles on each of 5 individual serving plates. Stir parsley into tomato sauce; spoon evenly over noodles.

Cook's Notes

Keep this sauce handy in the freezer. If you cook regularly for two, freeze the sauce in 2 1/2-cup portions, and you'll have two meals on hand. Or double the recipe to make 10 cups of sauce, and freeze it in 5-cup portions in heavy-duty, zip-top plastic freezer bags.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook