Rigatoni Bolognese

By jrichmond4

1 1/2 cups with 1 tablespoon cheese per serving
315 cal, 7g fat, 35mg Chol, 543mg Sod, 43g Carb, 6g Fib, 21g Prot, 136mg Calc.


7 points

Ingredients

• 1/2 pound lean beed or ground turkey breast
• 2 tsp olive oil
• 1 medium onion(s)
• 1 stalk(s) (small) celery
• 1 small carrot(s)
• 1 clove(s) (medium) garlic clove(s)
• 28 oz canned diced tomatoes
• 1/4 cup(s) parsley
• 1/4 cup(s) fat-free beef broth
• 1 item(s) rosemary sprig
• 1 leaf/leaves bay leaf
• 1/4 tsp table salt
• 2 cup(s) cooked rigatoni
• 4 Tbsp Parmesan cheese

Details

Preparation time 15mins
Cooking time 80mins

Preparation

Step 1

1. To make the sauce, heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the celery, carrot, and garlic; cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the beef and cook until browned, about 5 minutes, breaking it apart with a wooden spoon. Stir in the tomatores, parsely, wine, rosemary, bay leaf, salt, and pepper. Cook, stirring occasionally, until bubbly, about 5 minutes. Reduce the heat and simmer, stirring occasionally, until thickened, about 45 minutes. Discard the rosemary and bay leaf.

2. Meanwhile cook the rigatoni according to package directions, omitting the salt if desired. Drain and transfer to a large bowl; add the sauce and toss. Sprinkly with the cheese and basil just before serving.