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Weeknight Pasta Bolognese
A yummy bowl of comfort food easy enough for a weeknight!
Course
Main Course
Cuisine
Italian
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
4
Calories
728
kcal
Ingredients
¼
cup
extra virgin olive oil
1
onion
minced
2
cloves
garlic
minced
1
stalk
celery
minced
1
carrot
peeled and minced
1
pound
ground chuck
28
ounce
crushed tomatoes
canned
¼
cup
flat leaf parsley
chopped
8
basil leaves
chopped
½
teaspoon
salt
½
teaspoon
fresh ground black pepper
¼
cup
Pecorino Romano cheese
freshly grated
½
pound
dried pasta
Instructions
Over medium heat, heat the oil in a medium skillet. When almost smoking, add the onion and garlic and sauté for about 8 minutes.
Add the celery and carrot and sauté for about 5 more minutes.
Increase the heat to high and add the ground chuck. Brown the meat, breaking up large clumps for about 10 minutes or until meat is no longer pink.
Add the tomatoes, parsley, basil, ½ teaspoon each of salt and pepper. Reduce the heat to medium-low and simmer for about 30 minutes.
While sauce is simmering, cook pasta according to directions. Drain.
Add pasta to sauce and stir in the Pecorino Romano cheese and adjust salt and pepper to taste.
Notes
This recipe uses ½ pound of pasta for 4 people, which is a more calorie friendly serving size. For more generous servings use a pound of pasta.
Nutrition
Calories:
728
kcal
|
Carbohydrates:
62
g
|
Protein:
32
g
|
Fat:
39
g
|
Saturated Fat:
11
g
|
Cholesterol:
87
mg
|
Sodium:
729
mg
|
Potassium:
1149
mg
|
Fiber:
6
g
|
Sugar:
12
g
|
Vitamin A:
3405
IU
|
Vitamin C:
27
mg
|
Calcium:
190
mg
|
Iron:
6
mg