YOUR SOLIN GENERATED RECIPE
Tender Beef Ragu with Creamy Pappardelle
Slow-simmered ground beef and aromatic vegetables in a rich tomato sauce, tossed with silky pappardelle and a dollop of Greek yogurt for a velvety finish.
INGREDIENTS
6 oz 93% lean ground beef
1 oz dry pappardelle pasta
0.5 cup tomato puree
0.25 cup yellow onion
0.25 cup carrot
0.25 cup celery
0.25 tsp extra virgin olive oil
2 tbsp plain Greek yogurt
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the onion, carrot, and celery until softened and translucent.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until thoroughly browned.
Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for 60 seconds until the spices are fragrant.
Pour in the tomato puree and reduce the heat to low, simmering the sauce for 10 minutes to allow the flavors to deepen.
Drain the pasta, reserving two tablespoons of the cooking water, and add the noodles directly to the skillet with the beef ragu.
Remove the skillet from the heat and stir in the Greek yogurt and reserved pasta water, tossing everything together until the sauce is creamy and coats the pasta evenly.