NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Carrot

0.25 cup Celery

2 cloves Garlic

0.5 cup Tomato puree

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 oz Spaghetti

1 tbsp Parmesan cheese

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 2

  Add the diced onion, carrot, and celery to the skillet, sautéing for 5 minutes until the vegetables are softened and fragrant.

• 3

  Add the ground beef to the pan, breaking it into small crumbles with a wooden spoon until it is fully browned and cooked through.

• 4

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

• 5

  Pour in the tomato puree and reduce the heat to low, allowing the sauce to simmer for 10 minutes so the flavors can meld.

• 6

  While the sauce is simmering, boil the spaghetti in a pot of salted water until al dente, then drain well.

• 7

  Toss the cooked spaghetti directly into the skillet with the beef ragu until every strand is evenly coated.

• 8

  Serve the ragu immediately in a shallow bowl topped with a dusting of grated parmesan cheese.