YOUR SOLIN GENERATED RECIPE
Tender Beef Ragu with Creamy Pappardelle
Slow-simmered lean beef and aromatic vegetables create a rich sauce tossed with silky pappardelle and a dollop of protein-packed Greek yogurt for a velvety finish.
INGREDIENTS
4 oz ground beef
0.5 oz pappardelle pasta
0.5 cup tomato puree
0.25 cup nonfat Greek yogurt
0.5 cup yellow onion
0.5 cup carrots
0.5 cup celery
0 tsp extra virgin olive oil
2 cloves garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp dried oregano
2 tbsp fresh parsley
PREPARATION
Bring a pot of salted water to a boil and cook the pappardelle according to package directions until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables are tender and fragrant.
Add the minced garlic and ground beef to the skillet, breaking the meat apart with a spoon and browning it completely.
Stir in the tomato puree, sea salt, black pepper, and dried oregano, then reduce heat and simmer for 10 minutes to meld the flavors.
Remove the skillet from heat and stir in the nonfat Greek yogurt until the sauce is creamy and well combined.
Toss the cooked pappardelle with the beef ragu and garnish with fresh chopped parsley before serving.