YOUR SOLIN GENERATED RECIPE
Tender Beef Bolognese with Creamy Pappardelle
Sautéed lean beef and aromatic vegetables simmered in a rich tomato sauce, tossed with silky pappardelle and a dollop of creamy Greek yogurt.
INGREDIENTS
5.5 oz Ground beef (93% lean)
1.25 oz Pappardelle pasta
0.5 cup Tomato puree
0.25 cup Plain non-fat Greek yogurt
0.25 cup Yellow onion
0.25 cup Carrot
1 clove Garlic
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Dried oregano
PREPARATION
Bring a pot of salted water to a boil and cook the pappardelle according to package directions until al dente.
While pasta cooks, heat olive oil in a large skillet over medium heat and sauté the onion, carrot, and garlic until softened.
Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned and cooked through.
Stir in the tomato puree, sea salt, black pepper, and dried oregano, then simmer for 5 minutes to allow flavors to meld.
Remove the skillet from heat and stir in the Greek yogurt until the sauce is creamy and well combined.
Drain the pasta and toss it directly into the sauce, coating every ribbon before serving warm.