Pasta Bolognese


When I turned 21, the true food nerd in me was exposed.  Yes, I went to celebrate at the bar at midnight, but one of my favorite memories of this milestone birthday was my first trip to the liquor store for a bottle of wine, not to drink but to cook with.  As I said, total geek out moment.  (Don’t worry, I definitely drank a few glasses of vino!)  Loaded with hearty meat, robust tomatoes, and the bold flavors of red wine, this pasta bologese is the ultimate Italian comfort food, filled with fresh carrots, and tossed with whole wheat pasta this recipe is nutritious, savory, and possibly filled with a little bit of tipsy kitchen time!

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  • 1 tbsp. of olive oil
  • 3/4 cup of chopped onion
  • 1 tsp of salt
  • 3 cloves of minced garlic
  • 1/2 cup of chopped carrots
  • 1/2 cup of chopped celery
  • 1 lb. of lean ground beef (I used 96% lean)
  • 28 oz. can of crushed tomatoes
  • 1/2 cup of red wine
  • 1 tbsp. of chopped basil (fresh or dried)
  • Difficulty: easy


  • In a large skillet, heat the oil over medium-low heat
  • Saute the garlic, onions and salt in the oil until the onions become tender (about 7 minutes)
  • Add the carrots and celery and continue to saute for another 7 minutes
  • Increase the heat to medium-high and add the ground beef, breaking up with a spatula as it cooks for about 10 minutes
  • Add the crushed tomatoes, basil, and red wine and reduce the heat to a low simmer
  • Allow the sauce to thicken over low heat for about 25-35 minutes


  • Calories:  160
  • Protein:  18 grams
  • Fat:  5 grams

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