Pasta in a Bolognese Meat Sauce

Pasta in a Bolognese Meat Sauce

This meat sauce is at its best when used over either «rigatoni» or «tortiglioni», two types of short pasta, with deep grooves on the outer surface to better retain the sauce («riga» stands for «groove»).

2 servings
Preparation 5 min
Cooking 15 min

290 calories per serving 


Ingredients

100 g tortiglioni, or penne   1 1/3 cup
1/2 cup Bolognese Meat Sauce (Recipe)   125 mL
1 1/2 tbsp pasta cooking water   23 mL
1 tsp extra virgin olive oil   5 mL
4 tsp Parmesan cheese [optional]   4 g
1 pinch salt [optional]   0.1 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, heat the meat sauce in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained tortiglioni back into the pasta cooking pot, add the sauce, oil then mix well. Sprinkle with Parmesan cheese if desired and serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (210g)

Amount

% DV*

* DV = Daily Value

Calories

290

Fat

8 g

12 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

15 mg

Sodium

170 mg

7 %

Carbohydrate

41 g

14 %

Fibre

3 g

11 %

Sugars

3 g

Protein

13 g

Vitamin A

15 %

Vitamin C

6 %

Calcium

4 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info

Claims

Free :
Added Sugar
Source of :
Copper, Fibre, Folacin, Iron, Magnesium, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K
Good source of :
Manganese, Niacin, Vitamin A, Zinc
Excellent source of :
Selenium, Vitamin B12

More info


This recipe is in the following categories: Beef | Pasta | First courses/Appetizers | Diabetes-friendly | Italian


Bolognese Meat Sauce

Bolognese Meat Sauce

Named after the sumptuous cooking style of Bologna (in Italy), the "Ragù Bolognese" [baw-law-NYEH-seh] is a thick, full-bodied meat and vegetable sauce, enhanced with wine and milk or cream. It is a versatile sauce, that may be used over pasta, as a filling in lasagne or cannelloni, and in many other ways.

750 ml (3 cups)
Preparation 30 min
Cooking 1 h


Ingredients

1 onions, finely chopped   200 g
1 carrots, finely chopped   100 g
2 cloves garlic, finely chopped    
1/2 stalk celery, finely chopped   35 g
4 tsp olive oil   20 mL
360 g ground beef, lean, or medium-lean    
1/3 cup milk, partly skimmed, 2%   85 mL
1/3 cup white wine   85 mL
1 cup canned tomatoes, low sodium   260 g
2 tsp tomato paste   10 mL
1 tsp dried oregano   1 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A food processor would make chopping the vegetables easier.

Method

  1. Finely chop the onion, carrot, garlic and celery.
  2. Heat the oil in a saucepan over medium heat. Add the vegetables, then cook until softened, 5-6 min, with some stirring. Add the meat, then salt and pepper to taste. Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 min.
  3. Raise the heat to high, then add the milk. Cook, stirring frequently, until the liquid has evaporated, about 3 min. Add the wine, then cook, stirring frequently, until the wine has evaporated, about 3 min.
  4. Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 1 h. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and the beef very tender. (If you are using a pressure cooker, the cooking time is reduced to 15 min from the time it starts to spatter).

Remarks

The sauce can be stored up to 1 week in the refrigerator or up to 2 months in the freezer.

This recipe is in the following categories: Beef | Sauces & Dips | Braise/Stew | Italian

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