Penne Bolognese-Style

Penne Bolognese-Style

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  Campbell's Kitchen

“Simply adding ground beef and veggies to a tasty jarred sauce gives you a Bolognese sauce that would please the best Italian cooks. Served over pasta, it makes a hearty and delicious dish.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Cook the beef, onion and carrots in a 12-inch skillet over medium-high heat until the beef is well-browned, stirring often to separate meat. Pour off any fat. Stir the sauce and water in the skillet and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender, stirring occasionally. Stir in additional water, if needed, until desired consistency.
  2. Place the basil and penne into a large bowl. Add the beef mixture and toss to coat. Sprinkle with the cheese.

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Reviews (4)

Rate This Recipe
William Bumphrey
7

William Bumphrey

For a "doctoring" of store-bought sauce, this is as good as they come. Actually used a jar of Basil & Garlic Sauce by Barilla, but I'm sure it had the same general effect. Instead of fresh basil leaves, used the basil "cubes" from the freezer section of Trader Joes. Are those not the best invention EVER?!? Give this one a try. I don't think you'll be disappointed in a "quick version" of a classic.

mrs5pennies
4

mrs5pennies

Because I didn't have any Prego Veggie Smart sauce, I used what I had - Bertolli Portobello Mushroom with Merlot. It tasted amazing!!! My husband usually doesn't voice an opinion, he just eats. He had two full helpings and told me how good it was. I will definitely make this again.

ReiGuzu
3

ReiGuzu

Carrots didn't cook well.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 589 cal
  • 29%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 73.7 g
  • 24%
  • Protein
  • 34 g
  • 68%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

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