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Spaghetti with Bolognese Sauce

 Spaghetti with Bolognese Sauce
Travel to Italy with this hearty pasta that's a breeze to prepare. Our Test Kitchen jazzed up store-bought spaghetti sauce, infusing with fresh-from-the-garden flavor. You'll swear it's homemade!
2 ServingsPrep: 20 min. Cook: 20 min.


  • 1/2 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1 medium carrot, shredded
  • 1 celery rib, thinly sliced
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon heavy whipping cream or milk
  • 1 tablespoon minced fresh parsley
  • 4 ounces uncooked spaghetti


  • In a large skillet, cook the beef, carrot, celery, onion and garlic
  • over medium heat until meat is no longer pink. Stir in spaghetti
  • sauce and Italian seasoning; bring to a boil. Stir in cream and
  • parsley. Reduce heat; simmer, uncovered, for 10 minutes.
  • Meanwhile, cook spaghetti according to package directions; drain. Add
  • to sauce and toss. Cook for 1-2 minutes or until heated through.
  • Serve immediately.
  • Yield: 2 servings.
Nutritional Facts: 2 cups equals 513 calories,

2 of 2

Spaghetti with Bolognese Sauce (continued)

Nutritional Facts: 12 g fat (5 g saturated fat), 66 mg cholesterol, 992 mg sodium, 66 g carbohydrate, 7 g fiber, 33 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.