Mushroom Bolognese With Whole Wheat Penne

“This heart smart entree replaces the traditional meat in its Bolognese sauce with mushrooms. It is an excellent source of fiber and is low in both calories, sodium, cholesterol and fat (and contains zero trans fat). Clipped from the Detroit paper, they credit Darlene Zimmerman for this recipe. Unlike traditional Bolognese sauce, this comes together in about 45 minutes. When I submitted this, Zaar showed 1 serving as having 93% fat or something insane like have to divide by 6 to get the real deal. The newspaper posted it as having 355 calories, 8 grams fat, 0 trans fat, 54 grams carbo, 16 grams protein, 510 mg sodium, 157 mg calcium, 7 grams fiber. Food exchanges: 2 starch, 4 vegetables, 2 fat. I am only providing all that detail because it looks confusing when I say this is a lowfat, healthy dish and the nutritional values don't support that! :-)”

Ingredients Nutrition


  1. In a large, heavy pot, heat olive oil over medium heat and saute the onion, carrots, celery and garlic, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add the mushrooms and red wine and cook until the wine has almost evaporated, 12 to 15 minutes. Add the tomato paste, stirring occasionally until the mixture is lightly browned, 8 to 10 minutes. add the chicken broth to loosen pan renderings. Add the half and half and salt and allow the sauce to simmer until it is thick and creamy, 10 to 15 minutes.
  2. While the sauce is cooking, prepare pasta according to package directions, omitting the fat and salt.
  3. To serve, top 1 cup cooked pasta with 3/4 cup Bolognese and sprinkle with 1 1/2 tablespoons grated Parmesan cheese.

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