Pasta in a Bolognese Meat Sauce

1 Reviews
100% 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

Ingredients

5.7 oz tortiglioni, or penne 2 1/4 cups
2/3 cup Bolognese Meat Sauce 5.5 fl.oz
2 tbsp pasta cooking water 1 fl.oz
1 3/4 tsp olive oil 0.3 fl.oz
2 tbsp Parmesan cheese [optional] 0.3 oz
1 pinch salt [optional]

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

per 1 serving (220 g)

Amount

% Daily Value

Calories

450

Fat

12 g

19 %

Saturated 3 g
+ Trans 0 g

15 %

Cholesterol

20 mg

Sodium

260 mg

11 %

Carbohydrate

65 g

22 %

Fibre

4 g

17 %

Sugars

4 g

Net Carbs

61 g

Protein

19 g

Vitamin A

22 %

Vitamin C

9 %

Calcium

4 %

Iron

16 %
More info

Claims

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

DIABETES Exchange

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
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

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

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