Spaghetti Bolognese

SmartPoints® value per serving
Total Time
1 hr
15 min
45 min
Traditional Bolognese sauce takes hours to simmer, but our healthy version, chock-full of ground lean beef and vegetables, is ready in a fraction of the time.


Uncooked lean ground beef

¾ pound(s), (5% or less fat)

Uncooked onion(s)

1 medium, finely chopped

Garlic clove(s)

2 medium clove(s), minced

Uncooked carrot(s)

1 medium, chopped

Mushroom caps

3 cup(s), fresh, sliced

Canned diced tomatoes

14½ oz

Canned tomato paste

1 Tbsp

Dried basil

½ tsp

Dried oregano

½ tsp

Fat free skim milk

¼ cup(s)

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked whole wheat pasta

½ pound(s), spaghetti variety


1 leaf/leaves, fresh, for garnish (optional)


  1. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5–8 minutes. Add the onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil, and oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered, until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.
  2. Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates, and top with the sauce. Garnish with the basil leaves (if using). Yields about 1 cup pasta and 3⁄4 cup sauce per serving.


The sauce freezes beautifully, so make a double batch and thaw half in the microwave for an almost instant supper on a night when you get home late.Consider using fresh cremini mushrooms in the sauce. A dark-brown, slightly firmer variation of everyday white mushrooms, cremini mushrooms have a fuller flavor than their paler relatives.