Pasta Is a Food Group Bolognese
If you ask me, pasta deserves its own food group. I truly believe I could eat a different pasta dish every night of the week and never once complain.
And yet, for pasta lovers like me, there’s a persistent myth that pasta can’t be part of a balanced, nourishing meal. Yes, it’s a carbohydrate—and no, that’s not a bad thing. When pasta is paired with protein, fat, and a few fiber-rich vegetables, it becomes the kind of meal that actually keeps you full, satisfied, and happy (which, last I checked, matters).
One of my favorite things about pasta is how effortlessly it shifts with the seasons. In the summer, I’m craving something light and tomato-y, heavy on the basil and twirled into a bowl of angel hair. But when the temperatures drop and cozy meals start calling my name, this Bolognese is exactly what I want simmering on the stove. It’s rich, hearty, deeply comforting—and proof that nourishing food can also feel indulgent.
As a dietitian first and pasta lover second, I will always fight for justice for pasta. And this Pasta Is a Food Group Bolognese is a great place to start. What really makes this recipe special is the long, slow simmer, which builds a depth of flavor you wouldn’t expect from something as simple as ground beef.
Serve it with whole wheat pasta and a big salad (this one, perhaps?), and congratulations—you’ve nailed a balanced, nourishing dinner. Gold medal. Dietitian approved.
Active Time: 30 minutes
Total Time: 2 hours & 30 minutes
Servings: 4-6
Ingredients:
2 tablespoons olive oil
4 cloves garlic, chopped
1 pound ground beef (or ground turkey)
Salt & pepper
1 carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
1 white onion, coarsely chopped
Pinch red pepper flakes
3 cups chicken broth
1/3 cup tomato paste
1 bay leaf
1 pinch nutmeg
1 cup half and half (or any % milk, can also sub more broth)
1 pound dried, whole wheat rigatoni
1/4 cup freshly grated pecorino romano + more for topping (optional)
Directions:
Step 1: Add olive oil to a large pot over medium heat. Once it’s heated and glistening, add garlic. Allow to cook for about 2 minutes, until garlic becomes fragrant.
Step 2: Add ground beef to pot. Start breaking it up with a wooden spoon and allow to cook for 5-6 minutes, until most of it is browned (there will still be some pink pieces) and it’s fairly broken up. Season with salt and pepper.
Step 3: Add carrot, celery, and white onion to a food processor. Pulse a few times, until everything is very finely chopped. Add to the pot with the ground beef and allow to cook, stirring occasionally for 6-8 minutes. Season with a pinch of red pepper flakes and additional salt and pepper.
Step 4: Reduce heat to medium-low and pour in one cup of chicken broth. Allow to cook for about 12 minutes, continuously breaking up the ground beef with a wooden spoon so that it’s in very small pieces.
Step 5: Once the broth has reduced to about half, add the tomato paste, bay leaf, and nutmeg. Allow to cook, stirring occasionally, for about 5 minutes.
Step 6: Pour the rest of the chicken broth and the half and half into the pot. Reduce the heat to the lowest setting and leave uncovered for about 2 hours, stirring occasionally. The meat should be very tender.
Step 7: Discard the bay leaf, season with additional salt and pepper as necessary, and top with grated pecorino romano or parmesan. Enjoy!
