Healthy Bolognese Recipes

SIMPLE BOLOGNESE

Simple Bolognese image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
One 28-ounce can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

Steps:

In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

HEALTHY BOLOGNESE

Healthy bolognese image

This low-fat, low-calorie bolognese combines lean pork mince with fennel and cherry tomatoes to give a burst of fresh flavours and two of your five-a-day

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 25m

Yield 2 generously, 4 as a snack

Number Of Ingredients 9

Ingredients

100g wholewheat linguine
2 tsp rapeseed oil
1 fennel bulb , finely chopped
2 garlic cloves , sliced
200g pork mince with less than 5% fat
200g whole cherry tomatoes
1 tbsp balsamic vinegar
1 tsp vegetable bouillon powder
generous handful chopped basil

Steps:

Bring a large pan of water to the boil, then cook the linguine following pack instructions, about 10 mins.
Meanwhile, heat the oil in a non-stick wok or wide pan. Add the fennel and garlic and cook, stirring every now and then, until tender, about 10 mins.
Tip in the pork and stir-fry until it changes colour, breaking it up as you go so there are no large clumps. Add the tomatoes, vinegar and bouillon, then cover the pan and cook for 10 mins over a low heat until the tomatoes burst and the pork is cooked and tender. Add the linguine and basil and plenty of pepper, and toss well before serving.

Nutrition Facts : Calories 387 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium

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