A rich, meaty Bolognese can take hours on the stove, but this savory mushroom version is ready in just half an hour.
6 ounces uncooked rigatoni
8 ounces 90% lean ground sirloin
1 tablespoon olive oil
2/3 cup (1/4-inch) diced carrot
1 medium red onion, chopped
1 (8-ounce) package presliced mushrooms
8 ounces zucchini, cut into 1/2-inch pieces
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 garlic cloves, minced
1 (14.5-ounce) can unsalted diced tomatoes, undrained
3 tablespoons unsalted tomato paste
1/4 teaspoon crushed red pepper
2 tablespoons heavy cream
1 ounce Parmesan cheese, grated and divided (about 1/4 cup)
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain. Keep warm.
Heat a large nonstick skillet over medium-high heat. Add beef; cook 2 minutes or until browned, stirring to crumble. Remove beef from pan; set beef aside.
Return pan to medium-high heat. Add oil; swirl to coat. Add carrot, onion, and mushrooms; sauté 5 minutes or just until tender. Stir in zucchini, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and garlic; cook 4 minutes or until vegetables are tender, stirring occasionally. Stir in beef; cook 1 minute. Add tomatoes, tomato paste, and crushed red pepper to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until slightly thickened, stirring occasionally. Stir in cream; cook 1 minute. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and 2 tablespoons Parmesan cheese. Divide pasta among 4 bowls. Top each serving with 1 1/4 cups sauce; sprinkle evenly with remaining 2 tablespoons Parmesan cheese.
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I used gluten free pasta and I thought this dish was amazing in flavor. You have just a touch of heat from the red pepper flakes and a nice creamy contrast from the heavy cream and parmesan cheese. It was very satisfying and I loved how veggie-packed this dish is. I cannot wait to have my left-overs tomorrow!
This was tasty and I will definitely make again. I used 9-10 oz of extra lean ground turkey instead of beef and omitted the red pepper flakes. My husband and I just sprinkled some on to our dishes so the kids didn't complain about the spice. I also used almond milk instead of heavy cream b/c I don't eat dairy. It just tasted really homey and comforting.
This was quite tasty and, with a simple side salad, a perfectly filling dinner. Of course it took longer than the suggested CL cooking time - think closer to 1 hour total including cleaning - but that is not that long really. Yep, yummy, pretty easy to make, and a somewhat short time to make overall....what more could you want? :)
Wonderful mixture of flavors for a cold and windy night. This is a fast prep, just 30 minutes. Served with a Caesar Salad , garlic bread, and delicious wine. Be sure to double the recipe. Absolutely will make again!
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