The Update

Dine on a Dime: Pasta Bolognese

You don’t need to spend a small fortune and hours in the kitchen to create meals the whole family will love. You can make this entire eight-serving recipe we altered from the original. The rich, meaty sauce is jam-packed with flavor that tastes unbelievably fresh. Another great thing about this idea is the fact that it freezes well, too. You can make it ahead of time and store it in the freezer for up to six months.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 3 medium carrots, finely chopped
• 3 medium stalks celery, finely chopped
• 3 cloves garlic, minced
• 16 ounces rigatoni or penne (about 6 cups)
• 16 ounces lean ground beef
• ½ cup red wine
• 2 (14-ounce) cans petite diced tomatoes
• 2 tablespoons tomato paste
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper

Directions:

• Heat oil in a large nonstick skillet over medium heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until just tender, 6 to 8 minutes.
• Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.
• Add beef to the vegetables and cook, breaking it up with a wooden spoon, until cooked through, 3 to 4 minutes. Increase heat to medium-high, add wine and cook until almost evaporated, 1 to 1 ½ minutes. Stir in tomatoes, tomato paste and nutmeg; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper. Serve the pasta with the sauce.

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