Weeknight Pasta Bolognese
A yummy bowl of comfort food easy enough for a weeknight!
Servings 4
Calories 728kcal
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: 728kcal | Carbohydrates: 62g | Protein: 32g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 729mg | Potassium: 1149mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3405IU | Vitamin C: 27mg | Calcium: 190mg | Iron: 6mg