YOUR SOLIN GENERATED RECIPE
Tender Beef Ragu with Creamy Pappardelle
Lean ground beef slow-simmered in a rich tomato and herb sauce, tossed with silky pappardelle and a dollop of Greek yogurt for a velvety finish.
INGREDIENTS
4 oz ground beef
0.5 oz dry pappardelle pasta
0.5 cup tomato puree
0.25 cup non-fat Greek yogurt
0.5 oz Parmesan cheese
0.25 tsp olive oil
0.25 cup yellow onion
0.25 cup carrot
0.25 cup celery
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Boil a large pot of salted water and cook the pappardelle according to package directions until al dente.
While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté finely diced onion, carrot, and celery until softened.
Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until browned and no longer pink.
Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for one minute until fragrant.
Pour in the tomato puree and simmer the sauce on low heat for 8-10 minutes to allow the flavors to concentrate.
Reserve two tablespoons of pasta water, then drain the noodles.
Remove the skillet from the heat and stir in the Greek yogurt and Parmesan cheese until the sauce is creamy and smooth.
Toss the cooked pasta into the ragu, adding the reserved pasta water if needed to reach your desired consistency.