Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on Time
30 Mins
Total Time
30 Mins
Serves 4

A rich, meaty Bolognese can take hours on the stove, but this savory mushroom version is ready in just half an hour.

How to Make It

Step 1

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

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews

daneanp's Review

July 10, 2014
Don't know that I'd serve this to guests, but it was a great weeknight meal. I can't see how anyone would say it lacked flavor. Oh well, to each their own.

westlick7's Review

March 14, 2014
I used gluten free pasta and I thought this dish was amazing in flavor. You have just a touch of heat from the red pepper flakes and a nice creamy contrast from the heavy cream and parmesan cheese. It was very satisfying and I loved how veggie-packed this dish is. I cannot wait to have my left-overs tomorrow!

kalee74's Review

February 27, 2014
I'm really surprised by all the 5 star reviews. I thought this dish lacked flavor. It was filling but very disappointing. Blah.

LDombeck's Review

January 28, 2014
This was tasty and I will definitely make again. I used 9-10 oz of extra lean ground turkey instead of beef and omitted the red pepper flakes. My husband and I just sprinkled some on to our dishes so the kids didn't complain about the spice. I also used almond milk instead of heavy cream b/c I don't eat dairy. It just tasted really homey and comforting.

mandofan's Review

December 05, 2013
This was quite tasty and, with a simple side salad, a perfectly filling dinner. Of course it took longer than the suggested CL cooking time - think closer to 1 hour total including cleaning - but that is not that long really. Yep, yummy, pretty easy to make, and a somewhat short time to make overall....what more could you want? :)

Vjenningscpm's Review

December 04, 2013
Really great! I love the last minute addition of cream.

sharon1964's Review

December 04, 2013
Quick and easy. I had no rigatoni so used Barilla campanelle instead and it worked just as well. Delicious dish on a cold winter night with a glass of red wine. Will use recipe again.

BZsMom's Review

December 03, 2013
I also thought this was a great weeknight meal. Not something I would necessarily serve to guests. Lots of veggies, very filling - a "ski weekend" recipe for us! :-)

amco24's Review

December 02, 2013
It's amazing. I used 28 oz of tomatoes, a bit more pasta, and about 14 oz of Italian chicken sausage and loved it.

cook1book's Review

November 19, 2013
Wonderful mixture of flavors for a cold and windy night. This is a fast prep, just 30 minutes. Served with a Caesar Salad , garlic bread, and delicious wine. Be sure to double the recipe. Absolutely will make again!