NUTRITION

SERVINGS

INGREDIENTS

7 oz ground beef (93% lean)

1 oz dry pappardelle pasta

0.5 cup tomato puree

3 clove garlic

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, sea salt, and black pepper, breaking it apart with a spatula until browned and cooked through.

• 4

  Add the diced onion, carrot, and celery to the skillet with the beef and sauté for 5 minutes until the vegetables are tender.

• 5

  Mince the garlic cloves and stir them into the beef mixture, cooking for 1 minute until fragrant.

• 6

  Pour in the tomato puree and stir to combine. Reduce the heat to low and let the sauce simmer for 8-10 minutes to allow the flavors to meld.

• 7

  Drain the pasta, reserving a small splash of pasta water. Toss the pappardelle directly into the skillet with the beef bolognese, adding the reserved water if needed to loosen the sauce.

• 8

  Garnish with freshly chopped basil and serve immediately.