NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% Lean ground beef

0.5 oz Gluten-free brown rice pasta

0.5 cup Tomato puree

0.5 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Carrot

0.25 cup Celery

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the gluten-free pasta according to package directions until al dente.

• 2

  While the pasta cooks, finely dice the onion, carrot, and celery to create a traditional mirepoix base.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the diced vegetables for 5-7 minutes 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 minced garlic, sea salt, black pepper, and dried oregano, cooking for another 60 seconds to release the aromatics.

• 6

  Pour in the tomato puree and stir to combine, then reduce heat to low and simmer the sauce for 10 minutes to allow the flavors to meld.

• 7

  Drain the pasta and toss it directly into the skillet with the bolognese sauce, ensuring every noodle is evenly coated before serving.