How many calories are in Pasta Bolognese?

One serving has 297 kcal. The recipe makes 4 servings (1 cup each).

How much protein is in Pasta Bolognese?

16 g of protein per serving, with 47 g of carbohydrates and 6 g of fat.

What do I need to make Pasta Bolognese?

11 ingredients: 1 tablespoon vegetable oil, 1 carrot (scrubbed and diced into 1/4-inch pieces), 1 celery stalk (chopped into 1/4-inch pieces), 1 yellow onion (peeled and chopped into 1/4 inch pieces), 3/4 pound lean ground beef (80-85% lean) and 1 cup water ….

Pasta Bolognese

Name: Pasta Bolognese
Cook time: 105 min
Total time: 105 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 carrot (scrubbed and diced into 1/4-inch pieces); 1 celery stalk (chopped into 1/4-inch pieces); 1 yellow onion (peeled and chopped into 1/4 inch pieces); 3/4 pound lean ground beef (80-85% lean); 1 cup water; 2 cans 14.5-ounce low-sodium crushed or diced tomatoes (including liquid); 1/4 cup low-sodium tomato paste; 1 cup 2% milk; 8 ounces whole wheat pasta; 1/4 cup grated Parmesan cheese

This rich red sauce combines ground beef, carrots, celery, onion, and tomatoes with a touch of milk for added creaminess. This sauce is slow simmered and del.

297kcal per serving

16 gprotein

47 gcarbohydrates

6 gfat

4servings (1 cup)

· Cook: 105 min

Ingredients

1 tablespoon vegetable oil nutrition facts
1 carrot (scrubbed and diced into 1/4-inch pieces) nutrition facts
1 celery stalk (chopped into 1/4-inch pieces) nutrition facts
1 yellow onion (peeled and chopped into 1/4 inch pieces) nutrition facts
3/4 pound lean ground beef (80-85% lean) nutrition facts
1 cup water
2 cans 14.5-ounce low-sodium crushed or diced tomatoes (including liquid) nutrition facts
1/4 cup low-sodium tomato paste
1 cup 2% milk nutrition facts
8 ounces whole wheat pasta nutrition facts
1/4 cup grated Parmesan cheese nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	297 kcal
Total fat	6 g	8%
Saturated fat	2 g	10%
Cholesterol	23 mg	8%
Sodium	114 mg	5%
Total carbohydrates	47 g	17%
Dietary fiber	8 g	29%
Total sugars	3 g
Added sugars	0 g	0%
Protein	16 g	32%
Vitamin D	0 µg	0%
Calcium	121 mg	9%
Iron	3 mg	17%
Potassium	290 mg	6%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

Directions

Bolognese Sauce

Put skillet on the stove over medium heat and when it is hot, add oil.
Add carrot, celery, and onion and cook about 10 minutes, stirring occasionally, until the vegetables begin to brown.
Raise the heat to high. Pinch off tablespoon-sized pieces of the beef and add a few at a time, stirring well between additions. Cook, breaking the meat apart until it is no longer raw, starts to give off liquid, and no longer clumps together, about 10 minutes.
Add the water, tomatoes, and tomato paste, stirring well. Cook about 10 minutes until the sauce begins to thicken.
Slowly stir in the milk, a little bit at a time. Turn the heat down to low and cook 45 minutes until all the liquid has been absorbed.

Pasta

Fill a large pot halfway with water. Bring it to a boil over high heat.
Add the pasta and about 12 minutes cook until just tender.
Drain the pasta and divide into 4 bowls.
Top each bowl with about 3/4 cup Bolognese and sprinkle with 1 tablespoon Parmesan cheese.
Serve right away.

Notes

One portion equals 1 cup cooked pasta + 3/4 cup sauce. Freeze leftover sauce for up to 1 month. Learn more about: Carrots Celery Onions Tomatoes

Source

USDA Center for Nutrition Policy and Promotion

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/pasta-bolognese, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.