Whole Wheat Spaghetti Bolognese Recipes

MUSHROOM BOLOGNESE WITH WHOLE WHEAT PASTA

Mushroom Bolognese with Whole Wheat Pasta image

A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large sweet onion, finely chopped
2 medium carrots, finely chopped
1 large zucchini, finely chopped
1/2 pound baby portobello mushrooms, finely chopped
3 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium chicken broth
1 can (28 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
Dash ground nutmeg
4-1/2 cups uncooked whole wheat rigatoni

Steps:

In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated., Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened., Cook rigatoni according to package directions; drain. Serve with sauce.

Nutrition Facts : Calories 369 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 483mg sodium, Carbohydrate 65g carbohydrate (15g sugars, Fiber 12g fiber), Protein 17g protein.

WHOLE-WHEAT SPAGHETTI BOLOGNESE

Whole-Wheat Spaghetti Bolognese image

Make and share this Whole-Wheat Spaghetti Bolognese recipe from Food.com.

Provided by Laka

Categories Spaghetti

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

100 g carrots
50 g celery root
50 g parsley roots
2 onions, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
550 g ground beef
2 slices smoked bacon or 2 slices pancetta, chopped
500 g tomato puree
4 tablespoons red wine
400 ml beef stock, from 1 cube
2 fresh bay leaves
5 -6 sprigs fresh thyme
1 teaspoon ground black pepper
500 g whole wheat spaghetti
40 g grana padano or 40 g parmesan cheese, grated

Steps:

Make soffritto (mirepoix or Holy trinity) from carrot, celery and parsley root: cut the vegetables into smaller pieces and coarsely chop in a blender.
Briefly sauté onions and garlic in olive oil, add soffritto and sauté over a medium-high heat for 8-10 minutes, or until softened, stirring occasionally.
Stir in the ground beef and pancetta, turn the heat up to high and cook for 5 - 10 minutes, or until browned all over, stirring and breaking it up with a spoon.
Add the tomato purée, red wine, beef stock, bay leaves and thyme. Stir well, bring to the boil. Season with pepper, reduce to a low heat, cover and simmer for around 40 minutes, stirring occasionally. Remove the lid and continue cooking for about 15 minutes, or until thickened and reduced. Discard the bay leaves and thyme sprigs. Season with pepper.
Cook the spaghetti (al dente) according to packet instructions. Drain, but save about ½ cup of the cooking water.
Stir the spaghetti into the sauce, adding a splash of pasta water to loosen, if needed. Divide between bowls and sprinkle with Parmesan cheese, then serve.

Nutrition Facts : Calories 599.7, Fat 18.8, SaturatedFat 6.4, Cholesterol 65.3, Sodium 426.5, Carbohydrate 78.2, Fiber 3.4, Sugar 7, Protein 33.3

WHOLE-WHEAT SPAGHETTI BOLOGNESE

Whole-wheat spaghetti Bolognese image

Number Of Ingredients 16

Ingredients

100 g carrots
50 g celery root
50 g parsley root
2 pieces onions, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
550 g ground beef
2 slices smoked bacon or pancetta, chopped
500 g tomato puree
4 tablespoons red wine
400 milliliters beef stock from 1 cube
2 pieces fresh bay leaves
6 sprigs fresh thyme
1 teaspoon ground black pepper
500 g whole wheat spaghetti
40 g Grana Padano or Parmesan cheese, grated

Steps:

Make soffritto (mirepoix or Holy trinity) from carrot, celery and parsley root: cut the vegetables into smaller pieces and coarsely chop in a blender.
Briefly sauté onions and garlic in olive oil, add soffritto and sauté over a medium-high heat for 8-10 minutes, or until softened, stirring occasionally.
Stir in the ground beef and pancetta, turn the heat up to high and cook for 5 - 10 minutes, or until browned all over, stirring and breaking it up with a spoon.
Add the tomato purée, red wine, beef stock, bay leaves and thyme. Stir well, bring to the boil. Season with pepper, reduce to a low heat, cover and simmer for around 40 minutes, stirring occasionally. Remove the lid and continue cooking for about 15 minutes, or until thickened and reduced. Discard the bay leaves and thyme sprigs. Season with pepper.
Cook the spaghetti (al dente) according to packet instructions. Drain, but save about ½ cup of the cooking water.
Stir the spaghetti into the sauce, adding a splash of pasta water to loosen, if needed. Divide between bowls and sprinkle with Parmesan cheese, then serve.

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