Low Fat Classic Bolognese Pasta
Indulge guilt-free in the hearty, comforting flavors of this **Low Fat Classic Bolognese Pasta**, a lighter twist on the iconic Italian favorite. Packed with tender lean ground beef, wholesome vegetables like carrots, celery, and onions, and simmered in a rich tomato-based sauce infused with garlic, oregano, and basil, this dish delivers all the depth of traditional Bolognese without the excess fat. Served over nutritious whole wheat pasta and topped with freshly chopped parsley, it’s perfect for health-conscious foodies looking for both flavor and balance. Ready in just over an hour, this crowd-pleasing recipe is ideal for family dinners or meal prep. For an extra treat, sprinkle with a touch of Parmesan cheese before serving. **Low-fat pasta recipes**, **healthy Italian dishes**, and **high-protein dinner ideas** have never tasted so good!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 large carrot, finely diced
- 1 large celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 800 grams canned tomatoes, crushed
- 2 tablespoons tomato paste
- 250 milliliters low-sodium beef broth
- 1 leaf bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 400 grams whole wheat pasta
- 2 tablespoons fresh parsley, chopped
- optional, for serving grated Parmesan cheese
Instructions
Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion, carrot, celery, and garlic, cooking until the vegetables are softened, about 5-7 minutes.
Add the lean ground beef to the pan and cook until browned, breaking it apart with a wooden spoon, about 7-10 minutes.
Stir in the crushed tomatoes, tomato paste, and beef broth. Add the bay leaf, oregano, basil, salt, and black pepper. Mix well to combine.
Bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook gently for about 45 minutes, stirring occasionally to prevent sticking.
While the sauce is simmering, bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Drain and set aside.
Once the sauce has thickened to your liking, remove the bay leaf. Add the cooked pasta to the sauce and toss to combine.
Serve the Bolognese pasta hot, garnished with chopped fresh parsley. If desired, sprinkle a little grated Parmesan cheese on top before serving.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 4002 mg | 174% | |
| Total Carbohydrate | 188.5 g | 69% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 49.5 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3454 mg | 73% | |
*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.
