Tender Beef Ragu with Creamy Pappardelle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Beef Ragu with Creamy Pappardelle

YOUR SOLIN GENERATED RECIPE

Tender Beef Ragu with Creamy Pappardelle

Slow-simmered lean ground beef and aromatic vegetables in a rich tomato sauce, tossed with silky pappardelle and a touch of Greek yogurt for a velvety finish.

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NUTRITION

540kcal
Protein
43.4g
Fat
23.8g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

6 oz 93% lean ground beef

1 oz dry pappardelle pasta

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup carrots

0.5 cup tomato puree

2 tbsp plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente.

  • 2

    While the pasta cooks, finely dice the onion and carrots, and mince the garlic.

  • 3

    Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and garlic, sautéing until softened and fragrant.

  • 4

    Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink.

  • 5

    Stir in the tomato puree, sea salt, black pepper, and dried oregano. Reduce heat to low and let the sauce simmer for 10 minutes to develop the flavors.

  • 6

    Remove the skillet from the heat and stir in the Greek yogurt until the sauce is creamy and well combined.

  • 7

    Drain the pasta, reserving a splash of pasta water if needed to loosen the sauce, and toss the noodles directly into the ragu.

  • 8

    Garnish with freshly chopped parsley and serve immediately.

Tender Beef Ragu with Creamy Pappardelle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Beef Ragu with Creamy Pappardelle

YOUR SOLIN GENERATED RECIPE

Tender Beef Ragu with Creamy Pappardelle

Slow-simmered lean ground beef and aromatic vegetables in a rich tomato sauce, tossed with silky pappardelle and a touch of Greek yogurt for a velvety finish.

NUTRITION

540kcal
Protein
43.4g
Fat
23.8g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

6 oz 93% lean ground beef

1 oz dry pappardelle pasta

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup carrots

0.5 cup tomato puree

2 tbsp plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente.

  • 2

    While the pasta cooks, finely dice the onion and carrots, and mince the garlic.

  • 3

    Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and garlic, sautéing until softened and fragrant.

  • 4

    Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink.

  • 5

    Stir in the tomato puree, sea salt, black pepper, and dried oregano. Reduce heat to low and let the sauce simmer for 10 minutes to develop the flavors.

  • 6

    Remove the skillet from the heat and stir in the Greek yogurt until the sauce is creamy and well combined.

  • 7

    Drain the pasta, reserving a splash of pasta water if needed to loosen the sauce, and toss the noodles directly into the ragu.

  • 8

    Garnish with freshly chopped parsley and serve immediately.