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
- 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.
Total Fat: 19g
Saturated Fat: 7 g
Cholesterol: 108 mg
Sodium: 544 mg
Total Carbohydrates: 51 g
Fiber: 7 g
Sugar: 16 g
Protein: 44 g