Whole Wheat Spaghetti Bolognese
Elevate your pasta nights with this hearty and wholesome Whole Wheat Spaghetti Bolognese, a delicious twist on the classic Italian favorite. Packed with nutritious whole wheat spaghetti and a rich, slow-simmered meat sauce, this recipe combines tender ground beef with the vibrant flavors of garlic, onion, and aromatic herbs, creating an irresistible dish. The addition of finely diced carrot and celery adds a subtle sweetness and texture, while the tomato paste and crushed tomatoes bring depth to the savory sauce. Perfectly seasoned and topped with optional grated Parmesan and fresh parsley, this meal strikes a perfect balance of comfort food and health-conscious cooking. Ready in just over an hour, it’s a satisfying and crowd-pleasing option for family dinners or gatherings.
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Recipe Information
Ingredients
- 400 grams whole wheat spaghetti
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 500 grams ground beef
- 2 tablespoons tomato paste
- 400 grams canned crushed tomatoes
- 250 milliliters beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams parmesan cheese, grated (optional)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil for the spaghetti.
In a large skillet or saucepan, heat olive oil over medium heat.
Add the finely chopped onion, carrot, and celery to the pan. Sauté for 5-7 minutes until softened.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the ground beef to the pan and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 5-7 minutes.
Stir in the tomato paste and cook for 1-2 minutes to enhance the flavor.
Add the canned crushed tomatoes, beef broth, dried oregano, dried basil, bay leaf, salt, and black pepper. Stir well to combine.
Reduce the heat to low, cover the pan partially with a lid, and let the sauce simmer for 40-45 minutes, stirring occasionally to prevent sticking. Adjust seasoning to taste.
While the sauce simmers, cook the whole wheat spaghetti in the boiling salted water according to the package directions until al dente. Drain and set aside.
Remove the bay leaf from the Bolognese sauce before serving.
Serve the whole wheat spaghetti topped with the Bolognese sauce. Optionally, garnish with grated parmesan cheese and chopped parsley.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.1 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 234 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 799 mg | 17% | |
*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.
