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Suggest a better description1. Pour boiling water over porcini in a small bowl; let stand 15 minutes. Remove porcini with a slotted spoon; finely chop porcini, and reserve soaking liquid.
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, carrot, and celery; cook 5 minutes, stirring occasionally. Add cremini mushrooms and garlic; cook 6 minutes or until mushroom liquid evaporates, stirring occasionally. Add beef; cook 3 minutes, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Stir in porcini, oregano, salt, pepper, and tomato sauce; pour in porcini liquid, stopping before grit at bottom of bowl reaches sauce. Bring to a boil; reduce heat, and simmer, uncovered, 12 minutes or until thickened, stirring occasionally to keep sauce from sticking.
3. Run squash through a spiralizer to create noodles, or cut into long nuddles with a julienne peeler; set aside. Cook pasta according to package directions, omitting salt and fat, and adding butternut noodles during last 2 minutes of cooking time. Drain.
4. Stir walnuts into sauce; spoon over pasta mixture. Sprinkle with cheese.
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 277 | ||
Calories from Fat: 168 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 6.2mg | 2 % | |
Sodium 356.7mg | 12 % | |
Potassium 743.7mg | 20 % | |
Total Carbohydrate 23.1g | 7 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 18g | ||
Protein 9.6g | 14 % | |
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: 277
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