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
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 414
  • Fat: 14g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.9g
  • Carbohydrate: 49.5g
  • Fiber: 5.2g
  • Cholesterol: 51mg
  • Iron: 4.2mg
  • Sodium: 550mg
  • Calcium: 150mg

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. 1. Cook pasta according to package directions, omitting salt and fat; drain. Keep warm.
  2. 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. 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.

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