Spaghetti Bolognese

Spaghetti BologneseRecipe
Photo: John Autry; Styling: Cindy Barr
Making your own bolognese sauce from scratch is deeply satisfying - and delicious!  Serve the sauce over hot cooked spaghetti noodles with a green salad and garlic toast for a complete meal. 


4 servings (serving size: 1 cup spaghetti, about 3/4 cup sauce, and 1 tablespoon cheese)

Cost per Serving:

Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 440
Fat 9.6 g
Satfat 3.4 g
Monofat 4 g
Polyfat 1.2 g
Protein 29.8 g
Carbohydrate 59.1 g
Fiber 6 g
Cholesterol 51 mg
Iron 5.1 mg
Sodium 682 mg
Calcium 164 mg


1 (3/4-ounce) slice French bread
1/4 cup 1% low-fat milk
2 teaspoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
3 garlic cloves, minced
1 tablespoon tomato paste
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
12 ounces ground sirloin
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained (such as Hunt's)
4 cups hot cooked spaghetti (about 8 ounces uncooked)
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese


1. Pulse bread in a food processor until coarse crumbs measure 1/2 cup. Combine crumbs and milk in a bowl.

2. Heat olive oil in a large skillet over medium-high heat. Add onion and carrot; sauté 8 minutes. Add garlic and tomato paste; sauté for 1 minute, stirring constantly. Add vinegar; cook for 30 seconds. Add oregano, salt, peppers, and beef; cook 7 minutes, stirring to crumble. Stir in breadcrumb mixture and tomatoes; bring to a boil. Reduce heat, and simmer for 6 minutes, stirring occasionally. Serve over spaghetti; top with cheese.