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Spaghetti Bolognese
with baby spinach side salad

Active: 25 minTotal: 35 min
20150316 spaghetti bolognese nm 001.jpg?ixlib=rails 2.1

Nobody says no to spaghetti and meat sauce night, right? This is one the whole fam will love. Bonus points for reenacting a 'Lady in the Tramp' moment!
Smarts: We use a new method to make our sauce thicker and to hide some veggies - by pureeing our veggies first, they cook fast, add flavor and texture, and make the sauce healthier!

Ingredients

Servings:
4
Metric
Baby Spinach Salad with Balsamic Vinaigrette:
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Cooking oil - 2 Tbsp
  • Salt and pepper - to taste
  • Baby spinach - 4 oz
Spaghetti Bolognese:
  • Spaghetti - 10 oz
  • Italian sausage, uncooked - 1/4 lb
  • Lean ground turkey (or sub other meat) - 3/4 lb
  • Red pepper flakes - 1/4 tsp
  • Italian seasonings - 1 Tbsp
  • Black pepper - 1/2 tsp
  • Garlic - 2 cloves, peeled
  • Onions, small - 1, rough chopped
  • Carrots - 2, rough chopped
  • Celery - 1 rib, rough chopped
  • Cooking oil - 1 Tbsp
  • Crushed tomatoes (28 oz / 794 g can) - 1 can
  • Red wine (opt) - 1/2 cup
  • Parmesan - for serving, grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts

Prep

  1. Make pasta - Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Drain. (Can be done up to 3 days ahead)
  2. Season meat - Mix together sausage, ground meat, red pepper flakes, Italian seasonings, and black pepper. (Can be done up to 1 day ahead)
  3. Garlic / Onions / Carrots / Celery - Rough chop and then puree in a blender, food processor or using an immersion blender. (Can be done up to 3 days ahead)

Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then meat to heated oil.
  2. Use a wooden spoon to break meat up into bits. Brown for 4 to 6 minutes.
  3. Fold in your veggie puree and saute for another 3 to 4 minutes.
  4. Add crushed tomatoes and wine (if using). Boil and then simmer uncovered (be careful of spattering or just embrace it and clean up later) for 15 to 20 minutes.
  5. While sauce is cooking, whisk together balsamic, Dijon, maple syrup, and cooking oil. Salt and pepper vinaigrette to taste.
  6. When sauce is done simmering, taste and then season with more spices, salt, and or / pepper.
  7. Divide pasta into bowls or plates and let everyone spoon as much sauce as they want over pasta. Serve with as much parmesan as you want. Toss vinaigrette with spinach and enjoy on the side.
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Reviews

This meal has 56 reviews

A little too tart(?) because of the amount of tomatoes :(

By: Ryan
Posted: Feb 26, 2016
Diet: Vegetarian

Was great! My teen didn't even know there were veggies in the sauce!

By: Mary
Posted: May 08, 2015
Diet: Original

1/2 tsp salt 1 pound turkey 1/2 pound sausage

By: Paula
Posted: Apr 21, 2015
Diet: Original

This was great and my one year old devoured it.

By: Leanne
Posted: Apr 17, 2015
Diet: Original

I liked it! I added sundried tomatoes and a tad more garlic. Next time I'll add some red pepper and a little sugar for more flavor, but with the quinoa noodles, it was a nice go to for comfort food.

By: Margie
Posted: Apr 10, 2015
Diet: Gluten-free

I really liked the bolognese sauce! Puree-ing the vegetables worked! Originally did with the sweet potato which was good but I over-cooked it so it was too soft.

By: Shannon
Posted: Apr 08, 2015
Diet: Original