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American Family Children's Hospital

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Rigatoni Bolognese

The classic Bolognese takes hours to cook but this recipe is easy and quick. The sauce has a creamy richness but actually has very little fat.




5 ounces whole wheat penne pasta (1 ½ cups dry pasta)
1/2 tablespoon canola oil
1 medium onion, diced
1 cup diced carrot
1 cup diced celery
1 pound ground beef, extra lean
salt and pepper to taste
1 can (16 ounces) tomato sauce
1 teaspoon Italian seasoning
1 cup fat-free chicken broth, divided
2 tablespoons dry sherry
1/2 teaspoon sugar, to taste
1/2 cup fat-free sour cream
1/4 cup chopped parsley
4 tablespoons grated Parmesan cheese, optional


Rigatoni Bolognese



In a large saucepan cook pasta in boiling salted water until al dente. Drain and set aside.


In a large skillet, heat oil. Add onions and cook until translucent. Add carrots and celery and cook until tender. Remove from pan and set aside.


Add ground meat to skillet and cook over medium heat until brown. Stir to crumble.


Drain and discard any fat. Return vegetables to skillet. Add salt and pepper to taste.


Add tomato sauce, Italian seasoning, and 1/2 cup chicken broth. Bring to a boil and simmer for 10 - 20 minutes to blend flavors. Add additional chicken broth to thin to desired consistency. Add sugar to taste.


When ready to serve, add sour cream, parsley, and reserved pasta. Heat through. Top with grated cheese if desired.


Serves 4


Nutritional Information Per Serving


Calories 400

Fat, gm.  10  

Protein, gm. 2 36

Carbs, gm.   43  

Cholesterol, mg.  85 

Fiber, gm. 7