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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Spaghetti Bolognese

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. 

Cooking Light MARCH 2011

  • Yield: 4 servings (serving size: 1 cup spaghetti, about 3/4 cup sauce, and 1 tablespoon cheese)
  • Total:40 Minutes
  • Cost Per Serving:$1.53

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 440
  • Fat: 9.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.2g
  • Protein: 29.8g
  • Carbohydrate: 59.1g
  • Fiber: 6g
  • Cholesterol: 51mg
  • Iron: 5.1mg
  • Sodium: 682mg
  • Calcium: 164mg
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Spaghetti Bolognese recipe

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