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Suggest a better description1. Coat a large nonstick skillet with cooking spray. Add the oil and heat over medium-high heat. Cook and stir the onion for 2 minutes. Add the carrots, celery and mushrooms. Cook, stirring occasionally, for 5 minutes or until softened. With a slotted spoon, remove the vegetables to a bowl.
2. Coat the skillet with cooking spray. Heat over medium-high heat. Cook and stir the garlic for 1 to 2 minutes or until fragrant. Crumble in the ground beef and Italian seasoning. Cook, stirring occasionally, for 5 minutes, or until the meat is no longer pink.
3. Add the wine and boil for 2 minutes. Add the tomatoes, salt, pepper and reserved vegetables. Increase the heat to high. Bring the mixture to a boil and reduce the heat to low. Cover and simmer for 15 minutes or until thickened.
4. Prepare the pasta according to package directions. Drain the pasta and return to the pot.
5. Stir the half and half into the sauce. Cook for 1 minute or until heated through. Pour over the pasta. Toss to coat. Divide among 4 plates and sprinkle with the cheese.
Per serving: 430 calories, 29 g protein, 63 g carbohydrates, 8 g total fat, 2 g saturated fat, 9 g fiber, 490 mg sodium
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Serving Size: 1 Serving (616g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 519 | ||
Calories from Fat: 203 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 62.5mg | 19 % | |
Sodium 436.9mg | 15 % | |
Potassium 1535.3mg | 40 % | |
Total Carbohydrate 55.5g | 16 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 45.4g | ||
Protein 24.6g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 519
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