NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

0.75 oz Gluten-free brown rice pasta

0.5 cup Tomato puree

0.25 cup Yellow onion

0.25 cup Carrot

0.25 cup Celery

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

  Bring a large 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, heat the olive oil in a large skillet over medium heat and sauté the onion, carrot, and celery until softened and translucent.

• 3

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

• 4

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for one minute until the spices are fragrant.

• 5

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

• 6

  Drain the pasta and toss it directly into the skillet with the beef ragu, ensuring every noodle is well-coated before serving.