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Quick Pasta Bolognese

Quick Pasta Bolognese

Who doesn’t love pasta with a quick meat sauce? This crowd-pleasing healthy spaghetti Bolognese recipe is a boon for busy cooks—it’s ready and on the table in just 40 minutes.


4 servings, 1 cup pasta & about 1 cup sauce each

Prep Time

30 minutes

Total Time

40 minutes


  • 1tablespoon extra-virgin olive oil
  • 1medium onion, finely chopped
  • 2medium carrots, finely chopped
  • 2medium stalks celery, finely chopped
  • 3cloves garlic, minced
  • 8ounces whole-wheat rigatoni or penne (about 3 cups)
  • 8ounces lean (93% or leaner) ground beef
  • 1/3cup dry red wine
  • 114-ounce can petite diced tomatoes
  • 2tablespoons tomato paste
  • 1/8teaspoon ground nutmeg
  • 1/4teaspoon salt
  • 1/4teaspoon freshly ground pepper


  1. Heat oil in a large nonstick skillet over medium heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until just tender, 6 to 8 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.
  3. Add beef to the vegetables and cook, breaking up with a wooden spoon, until cooked through, 3 to 4 minutes. Increase heat to medium-high, add wine and cook until almost evaporated, 1 to 1 1/2 minutes. Stir in tomatoes, tomato paste and nutmeg; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper. Serve the pasta with the sauce.


Refrigerate the sauce (Steps 1 & 3) for up to 3 days or freeze for up to 6 months.

Nutrition Facts

Per serving (recipe makes 4 servings, 1 cup pasta & about 1 cup sauce each)

Calories 414kcal
Carbohydrate Total 55g
Total Sugars 8g
Added Sugars 0g
Fiber 7g
Total Fat 10g
Saturated Fat 3g
Mono Saturated Fat 5g
Cholesterol 43mg
Sodium 522mg
Protein 26g
Potassium 709mg
Calcium 78mg
Folate 27mcg
Omega-6 1g
Vitamin E 2mg
Zinc 5mg
Vitamin B3 2mg