NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1.5 oz chickpea pasta

0.5 cup tomato puree

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup carrots

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat.

• 3

  Add the diced onion and finely diced carrots to the skillet, sautéing for 5 minutes until softened and fragrant.

• 4

  Add the ground beef to the skillet, breaking it up with a spatula, and cook until fully browned.

• 5

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for 1 minute until aromatic.

• 6

  Pour in the tomato puree and simmer the sauce on low heat for 8-10 minutes to allow the flavors to deepen.

• 7

  Drain the pasta and toss it directly into the skillet with the beef ragu until well coated.

• 8

  Serve immediately garnished with grated parmesan cheese and fresh chopped parsley.