Pasta with Garden Bolognese Sauce

recipe
Bolognese refers to a thick, robust tomato sauce enhanced with red wine. This one begins with a bottled pasta sauce.

Yield:

6 servings (serving size: 1 cup pasta, 1 cup sauce, and 1/4 cup cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 388
Caloriesfromfat 19 %
Fat 8 g
Satfat 3.4 g
Monofat 2.5 g
Polyfat 0.9 g
Protein 17.5 g
Carbohydrate 63.1 g
Fiber 7.9 g
Cholesterol 16 mg
Iron 3.6 mg
Sodium 210 mg
Calcium 240 mg

Ingredients

2 teaspoons olive oil
2 cups shredded carrot
2 cups chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 3/4 cups chopped portobello mushroom caps (about 1 large mushroom)
2 teaspoons dried oregano
3 garlic cloves, minced
1 cup dry red wine
1 (26-ounce) bottle fat-free marinara sauce
6 cups hot cooked ziti (about 3 cups uncooked short tubular pasta)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add carrot, onion, celery, and peppers; sauté 10 minutes. Add mushroom, oregano, and garlic, and sauté 2 minutes. Add wine and marinara sauce; bring to a boil. Reduce heat, and simmer 20 minutes. Serve over ziti, and sprinkle with cheese.

Steven Petusevsky,

Cooking Light

April 1997
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