YOUR SOLIN GENERATED RECIPE
Creamy Tomato Beef Bolognese with Pappardelle
Sautéed lean ground beef and aromatic vegetables simmered in a rich tomato sauce, finished with a velvety swirl of Greek yogurt over tender pappardelle ribbons.
INGREDIENTS
6.5 oz ground beef (93% lean)
0.5 oz pappardelle pasta
0.25 cup yellow onion
1 clove garlic
0.25 cup carrot
0.25 cup celery
0.5 cup tomato puree
3 tbsp plain greek yogurt
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
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, carrot, and celery, and mince the garlic.
Heat the olive oil in a large skillet over medium-high heat, then add the ground beef, breaking it up with a wooden spoon until browned.
Add the diced onion, carrot, celery, and garlic to the skillet, sautéing for 5 minutes until the vegetables are softened and fragrant.
Stir in the tomato puree, sea salt, black pepper, and dried oregano, then reduce heat to low and simmer for 10 minutes to develop the flavors.
Remove the skillet from heat and stir in the Greek yogurt until the sauce is creamy and well combined.
Drain the pasta and toss it directly into the sauce, coating each ribbon thoroughly before serving.