YOUR SOLIN GENERATED RECIPE
Creamy Bolognese with Silky Pappardelle
Sautéed aromatics and ground beef simmered in tomato sauce, finished with a velvety dollop of Greek yogurt over wide pappardelle ribbons.
INGREDIENTS
6 oz Ground beef (93% lean)
1.5 oz Dry pappardelle pasta
0.25 cup Plain nonfat Greek yogurt
0.25 cup Tomato puree
0.25 cup Yellow onion
0.25 cup Carrot
0.25 cup Celery
0.5 tsp Extra virgin olive oil
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 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, heat the olive oil in a large skillet over medium heat.
Add the finely diced onion, carrot, and celery to the skillet and sauté until the vegetables are softened and fragrant.
Stir in the minced garlic and ground beef, breaking the meat apart with a spoon until it is fully browned.
Pour in the tomato puree and season the mixture with sea salt, black pepper, and dried oregano.
Reduce the heat to low and let the sauce simmer for 5 minutes to allow the flavors to meld together.
Remove the skillet from the heat and stir in the Greek yogurt until the sauce becomes creamy and uniform in color.
Toss the cooked pappardelle ribbons with the bolognese sauce and serve immediately while hot.