Spaghetti with Bolognese Sauce Recipe

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Spaghetti with Bolognese Sauce Recipe
Spaghetti with Bolognese Sauce Recipe photo by Taste of Home
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Spaghetti with Bolognese Sauce Recipe

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5 3 4
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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!
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

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

Directions

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.
Originally published as Spaghetti with Bolognese Sauce in Cooking for 2 Fall 2008, p16

Nutritional Facts

2 cups: 513 calories, 12g fat (5g saturated fat), 66mg cholesterol, 992mg sodium, 66g carbohydrate (17g sugars, 7g fiber), 33g protein.

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  • 1/2 pound lean ground beef
  • 1 medium carrot, shredded
  • 1 celery rib, thinly sliced
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 jar (14 ounces) meatless spaghetti sauce
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon heavy whipping cream or milk
  • 1 tablespoon minced fresh parsley
  • 4 ounces uncooked spaghetti
  1. 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.
  2. 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.
Originally published as Spaghetti with Bolognese Sauce in Cooking for 2 Fall 2008, p16

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Reviews forSpaghetti with Bolognese Sauce

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MY REVIEW
[email protected] User ID: 1665956 268135
Reviewed Jun. 19, 2017

"This was AWESOME! Made a double batch, since there are 3 of us, and happy I did, so we can have leftovers!"

MY REVIEW
rebaderci User ID: 4566363 175240
Reviewed Oct. 14, 2012

"I doubled this recipe. My family loves this dish. When you are tired of having red sauces, this recipe is a great change. This is going to be our go to recipe when craving a yummy bowl of speghetti. Great way to getting rid of some lasting carrots and celery in the veggie bin. I may try using some roasted chopped up red bell peppers too."

MY REVIEW
JADunn User ID: 3183986 90458
Reviewed Nov. 20, 2010

"Very easy, tons of vegies and delicious! One of my favorite comfort foods. I doubled the recipe to make enough for the whole family."

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