Serves 4
509 cal · 50 min
Pasta Bolognese
Recipe GLPRfa37e579f1bdee
A classic Italian pasta dish featuring a rich, slow-cooked meat sauce with fresh vegetables, tomatoes, and a touch of milk. Tossed with whole wheat pasta and finished with Parmesan cheese.
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Ingredients
1 tablespoon vegetable oil
1 carrot, diced into 1/4-inch pieces
1 celery stalk, diced into 1/4-inch pieces
1 yellow onion, chopped into 1/4-inch pieces
3/4 pound lean ground beef (80-85% lean)
1 cup water
2 cans (14.5 ounces each) no salt added crushed tomatoes with liquid
1/4 cup no salt added tomato paste
1 cup 2% milk
8 ounces whole wheat pasta
1/4 cup grated Parmesan cheese
Directions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the diced carrot, celery, and onion. Sauté, stirring frequently, for about 5 minutes until the vegetables begin to soften and the onion becomes translucent.
Add the ground beef to the pot, breaking it apart with a wooden spoon or spatula as it cooks. Continue cooking for 8–10 minutes, stirring occasionally, until the beef is no longer pink and has browned evenly. Ensure the internal temperature reaches 160°F for food safety.
Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly and deepen in flavor.
Pour in the crushed tomatoes with their liquid and the water. Stir well to combine all ingredients.
Reduce the heat to low and simmer the Bolognese sauce, uncovered, for about 20 minutes. Stir occasionally to prevent sticking.
Stir the milk into the sauce and simmer for an additional 5 minutes to allow the flavors to meld.
While the sauce simmers, bring a large pot of water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente, then drain well.
Divide the cooked pasta among four serving bowls or plates. Ladle the Bolognese sauce generously over each portion and top with Parmesan cheese. Serve immediately while hot.
