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.
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
Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente.
While the pasta cooks, finely dice the onion and carrots, and mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and garlic, sautéing until softened and fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink.
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.
Remove the skillet from the heat and stir in the Greek yogurt until the sauce is creamy and well combined.
Drain the pasta, reserving a splash of pasta water if needed to loosen the sauce, and toss the noodles directly into the ragu.
Garnish with freshly chopped parsley and serve immediately.