Light Beef Bolognese
Savor the comforting flavors of classic Italian cuisine with this Light Beef Bolognese recipe, a healthier take on a beloved favorite. Made with lean ground beef, a medley of finely diced vegetables, and an aromatic blend of herbs, this dish delivers all the richness of traditional Bolognese with a lighter touch. Simmered in a savory sauce of crushed tomatoes, low-sodium beef broth, and a hint of creamy skim milk, this recipe strikes the perfect balance between hearty and wholesome. Ready in just under an hour, it's an ideal weeknight dinner that pairs beautifully with pasta or zucchini noodles for a guilt-free indulgence. Garnish with fresh parsley to elevate the flavors and serve up a satisfying, crowd-pleasing meal!
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Recipe Information
Ingredients
- 500 grams lean ground beef (90% lean or higher)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 400 grams canned crushed tomatoes (unsalted)
- 2 tablespoons tomato paste
- 250 milliliters low-sodium beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 120 milliliters skim milk
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Push the vegetables to one side of the pot and add the ground beef to the other side. Cook the beef, breaking it up with a spoon, until browned and no longer pink, about 5-6 minutes.
Stir the cooked beef and vegetables together. Add the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the crushed tomatoes and beef broth. Stir to combine, then add the oregano, basil, bay leaf, salt, and pepper.
Lower the heat to a gentle simmer and cook uncovered for 20-25 minutes, stirring occasionally, until the sauce has thickened slightly.
Stir in the skim milk and let the sauce simmer for an additional 5 minutes.
Remove the bay leaf and taste the sauce, adjusting salt and pepper if needed.
Serve the Bolognese sauce over cooked pasta or zucchini noodles. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 34.4 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 524 mg | 40% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4044 mg | 86% | |
*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.
