Eggplant Zucchini Bolognese
45 mins (prep 15, cooking 30)
14 ingredients
8 servings
This is a good way to use fresh veggies...from the July/Aug '09 Simple and Delicious. I did add a little red wine to the cooked ground beef and let it cook off a little before I added the puree, and I also let the sauce simmer for a little while to marry the flavors.

Categories:  <-60-mins , pasta,-rice-and-grains , main-dish , pasta , vegetable , penne , time-to-make ,
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Serving Size (70.53 g)
Servings 8
Amount per Serving
Calories 65.91 Calories from Fat 36.09
% Daily Value *
Total Fat 4.01g 49.38%
Saturated Fat 0.55g 22.09%
Trans Fat 0.0g %
Cholesterol 2.27mg 6.05%
Sodium 403.83mg 134.61%
Total Carbohydrate 5.92g 15.78%
Dietary Fiber 1.0 g 32.14%
Sugars 2.29 g %
Protein 2.31g 37.01%
Vitamin A 360.76IU% Vitamin C 0.08mg%
Calcium 48.52mg% Iron 1.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small eggplant, medium zucchini, summer squash, chopped onion, minced garlic, lean ground beef, tomato puree, grated parmesan cheese