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Pasta Bolognese Recipe

Pasta Bolognese Recipe - 12 servings


1 pound extra-lean ground round

3 tablespoons chopped onion

2 tablespoons chopped carrot

2 tablespoons chopped celery

1 cup dry white wine

1/2 cup skim milk

1/8 teaspoon nutmeg

1 28-ounce can plum tomatoes, chopped

1 1-pound package spaghetti, rotini, rotelle or penne, cooked al dente


In a nonstick skillet, saute ground round, onion, carrot and celery. When meat is nearly cooked, add wine. Cook over medium heat, stirring frequently, until the wine has evaporated. Reduce heat slightly, add milk and nutmeg. Cook, stirring frequently, until the milk has evaporated. Add tomatoes. Reduce heat and simmer 2 hours, stirring occasionally. Serve pasta into bowls. Ladle sauce over pasta.

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