Rigatoni with Meaty Mushroom Bolognese

Photo: Brian Woodcock; Styling: Cindy Barr
A rich, meaty Bolognese can take hours on the stove, but this savory mushroom version is ready in just half an hour.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 414
Fat 14 g
Satfat 5.6 g
Monofat 5.9 g
Polyfat 0.9 g
Protein 23.9 g
Carbohydrate 49.5 g
Fiber 5.2 g
Cholesterol 51 mg
Iron 4.2 mg
Sodium 550 mg
Calcium 150 mg

Ingredients

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)

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain. Keep warm.

2. 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.

3. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

December 2013