Heart-Healthy Classic Pasta Bolognese
Elevate your weeknight dinner with this Heart-Healthy Classic Pasta Bolognese, a wholesome twist on the Italian favorite. Featuring tender whole wheat spaghetti and a robust sauce made from lean ground turkey, this recipe offers all the comforting flavors of a classic Bolognese while prioritizing good-for-you ingredients. A medley of finely chopped onion, carrot, and celery infuses earthy sweetness, while garlic and aromatic herbs like oregano and basil bring depth to the simmering tomato-based sauce. With low-sodium broth and heart-healthy olive oil, this dish proves that indulgence and wellness can coexist beautifully. Ready in just an hour, it’s perfect for busy nights—and a sprinkle of optional parmesan cheese makes it utterly irresistible. Indulge guilt-free with this delectable, nutrient-packed pasta that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 400 grams whole wheat spaghetti
- 500 grams lean ground turkey
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 800 grams canned crushed tomatoes
- 120 milliliters low-sodium chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 40 grams parmesan cheese, grated (optional)
Instructions
Bring a large pot of water to boil. Add a pinch of salt and cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and celery, and cook until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Increase the heat to medium-high and add the lean ground turkey to the skillet. Cook, breaking up any large chunks with a wooden spoon, until the meat is no longer pink, about 7-8 minutes.
Stir in the canned crushed tomatoes, broth, dried oregano, dried basil, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let the sauce simmer for about 30 minutes, stirring occasionally, until it thickens and the flavors meld together.
Discard the bay leaf, taste the sauce, and adjust seasoning if necessary.
Serve the Bolognese sauce over the cooked whole wheat spaghetti. Top with grated parmesan cheese if desired.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3305 mg | 144% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 45.9 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 918 mg | 71% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5135 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
