RIGATONI BOLOGNESE

RIGATONI BOLOGNESE image

Yield 4 Servings

Number Of Ingredients 16

2 teaspoons olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 garlic clove, minced
1/2 lb ground lean beef (5% or less) or ground skinless turkey breast
1 (28oz) can diced tomatoes
1/4 cup finely chopped flat-leaf parsley
1/4 cup dry red wine or reduced-sodium beef broth
1 fresh rosemary sprig
1 bay leaf
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups rigatoni
1/4 cup grated parmesan cheese
Fresh basil leaves

Steps:

To make the sauce, heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the celery, carrot, and garlic; cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the beef and cook until browned, about 5 minutes, breaking it apart with a wooden spoon Stir in the tomatoes, parsley, wine, rosemary, bay leaf, salt, and pepper. Cook, stirring occasionally, until bubbly, about 5 minutes. Reduce the heat and simmer, stirring occasionally, until thickened, about 45 minutes. Discard the rosemary and bay leaf. Meanwhile, cook the rigatoni according to package directions, omitting the salt if desired. Drain and transfer to a large bowl; add the sauce and toss. Sprinkle with the cheese and basil just before serving. (Serving size: 1 1/2 cups with 1 tablespoon cheese) 315 cal, 7g fat, 35mg chol, 543mg soduim, 43g carb, 6g fiber, 21g prot, 136g calc. POINTS: 6