Spaghetti Bolognese

Egg-free
Nut-free
Heart-Healthy
High-Fiber
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Weight Management
Dish type
Dinner
Serves
4
Ready in
55 minutes

Ingredients

  • 1 tbsp. olive oil
  • 1 small celery rib, finely chopped
  • 1 small carrot, peeled and finely chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 lb. extra-lean ground beef
  • 1 (15-oz.) can no-salt-added diced tomatoes, undrained
  • 1 large Roma (plum) tomato, chopped
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 8 oz. whole-wheat spaghetti
  • 1/4 cup fat-free evaporated milk

Directions

Prep Time
20 minutes
Cook Time
35 minutes
Ready in
55 minutes
  1. For the sauce, in a large saucepan or Dutch oven heat oil over medium heat. Add celery, carrot, onion and garlic; cook and stir 10 minutes or until vegetables are very soft. Add beef; cook and stir 5 minutes or until beef is no longer pink.
  2. Add tomatoes, oregano and basil; mix well. Bring to boiling; reduce heat to low. Simmer 20 minutes or until sauce is slightly thickened.
  3. Meanwhile, cook pasta al dente according to package directions; drain. Set aside and keep warm.
  4. Stir milk into sauce; cook just until heated through. Season with freshly ground pepper to taste. Spoon sauce on pasta, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 341, Calories Fat 59, Total Fat 6g, Saturated Fat 1g, Cholesterol 22mg, Sodium 105mg, Carbohydrate 53g, Protein 17g
Serving Size1
Calories341
Calories Fat59
Calories (fat) extra17
Total Fat6g
Total Fat (extra)10
Saturated Fat1g
Saturated Fat (extra)5
Trans Fat0g
Cholesterol22mg
Cholesterol (extra)8
Sodium105mg
Sodium (extra)4
Potassium394mg
Carbohydrate53g
Carbohydrate (extra)18
Fiber7g
Fiber (extra)31
Sugars9g
Protein17g
Vitamin A2708IU
Vitamin A (extra)54
Vitamin C12mg
Vitamin C (extra)20
Iron2mg
Iron (extra)14