Spaghetti with Pork Bolognese

Photo: Randy Mayor; Styling: Tiffany Vickers

A rich bolognese sauce with plenty of meat feels like the old-world Italian dish but fits in the new-world nutrition sense. One online reviewer claims, "I like any spaghetti sauce that sneaks in tons of veggies." Note: A little liquid remaining in your bolognese sauce helps coat the pasta.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 512
  • Fat: 18g
  • Saturated fat: 6.8g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 34.5g
  • Carbohydrate: 51.4g
  • Fiber: 4.5g
  • Cholesterol: 79mg
  • Iron: 4mg
  • Sodium: 770mg
  • Calcium: 205mg

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 cups finely chopped onion
  • 1/2 cup finely chopped carrot (about 1 medium)
  • 1/2 cup finely chopped celery (about 1 stalk)
  • 1 1/2 teaspoons chopped garlic
  • 1 teaspoon kosher salt, divided
  • 1 bay leaf
  • 1 pound ground pork tenderloin
  • 3/4 pound ground pork
  • 2 ounces pancetta, finely diced
  • 1/4 cup tomato paste
  • 2 cups chopped plum tomato (about 1/2 pound)
  • 1 1/2 cups organic vegetable broth (such as Swanson)
  • 1 cup dry white wine
  • 1 cup 1% low-fat milk
  • 1/8 teaspoon grated whole nutmeg
  • 1 (2-ounce) piece Parmigiano-Reggiano rind
  • 1 (3-inch) cinnamon stick
  • 1/2 teaspoon freshly ground black pepper
  • 8 cups hot cooked spaghetti (about 16 ounces uncooked)
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
  • 1/2 cup chopped fresh parsley

Preparation

  1. 1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; sauté 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes. Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Arrange 1 cup noodles on each of 8 plates; top each with about 3/4 cup sauce. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.
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