Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 7

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.

Kathy Kitchens Downie, RD
Recipe by Cooking Light November 2009

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

512 calories; fat 18g; saturated fat 6.8g; mono fat 6.8g; poly fat 1.6g; protein 34.5g; carbohydrates 51.4g; fiber 4.5g; cholesterol 79mg; iron 4mg; sodium 770mg; calcium 205mg.
Advertisement
Advertisement