Pasta in a Bolognese Meat Sauce

1 Reviews
100% would make this recipe again

This meat sauce is at its best when used over either «rigatoni» or «tortiglioni», two types of short pasta, with deep grooves on the outer surface to better retain the sauce («riga» stands for «groove»).

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Preparation : 5 min Cooking : 15 min
370 calories/serving
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Ingredients

160 g gluten free/wheat free penne 2 cups
2/3 cup Bolognese Meat Sauce 170 mL
2 tbsp pasta cooking water 30 mL
2 tsp extra virgin olive oil 10 mL
2 tbsp Parmesan cheese [optional] 6 g
1 pinch salt [optional] 0.2 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, heat the meat sauce in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained penne back into the pasta cooking pot, add the sauce and extra virgin oil, and mix well. Sprinkle with Parmesan cheese if desired and serve in the warmed dishes.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

370

Fat

11 g

16 %

Saturated 2.7 g
+ Trans 0 g

14 %

Cholesterol

20 mg

Sodium

140 mg

6 %

Carbohydrate

57 g

19 %

Fibre

3 g

13 %

Sugars

2 g

Net Carbs

54 g

Protein

11 g

Vitamin A

22 %

Vitamin C

11 %

Calcium

4 %

Iron

11 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 1
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Pasta | Main courses/Entrées | High Iron | Italian

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