Pasta in a Bolognese Meat Sauce

39 Reviews
79% would make this recipe again

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»).

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Preparation : 5 min Cooking : 15 min
450 calories/serving


160 g tortiglioni, or penne 2 1/4 cups
2/3 cup Bolognese Meat Sauce 170 mL
2 tbsp pasta cooking water 30 mL
2 tsp butter, unsalted 9 g
2 tbsp Parmesan cheese [optional] 6 g
1 pinch salt [optional] 0.2 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.


  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 and mix well. Sprinkle with Parmesan cheese if desired and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (220 g)


% Daily Value




12 g

18 %

Saturated 5 g
+ Trans 0.2 g

26 %


30 mg


300 mg

13 %


65 g

22 %


4 g

17 %


4 g

Net Carbs

61 g


20 g

Vitamin A

25 %

Vitamin C

9 %


4 %


16 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 1
Fats 2

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39 Reviews (37 with rating only) 79% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Pasta | Main courses/Entrées | High Fibre | High Iron | Italian

Top Reviews

View All Reviews
may 01, 2010 | I would make this recipe again

Drank the rest of the white wine the night before, so substituted sweet vermouth. Very tasty recipe. Very thick - Leftovers could be added to tomato sauce for a second meal.

Useful 0
january 23, 2009 | I would make this recipe again

It tastes like in Italy. I am so glad I finally got the secret revealed. Thanks SOSCuisine!

Useful 0

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