NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Ground beef

1.5 oz Pappardelle pasta

1 cup Cremini mushrooms

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

1 tsp Olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Stir in the diced yellow onion and sliced cremini mushrooms, sautéing for 5-7 minutes until the onions are translucent and mushrooms are golden brown.

• 5

  Add the minced garlic and cook for 1 minute until fragrant.

• 6

  Pour in the tomato puree and season with dried oregano, sea salt, and black pepper.

• 7

  Reduce the heat to low and let the ragu simmer for 8-10 minutes to allow the sauce to thicken and flavors to develop.

• 8

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

• 9

  Serve immediately garnished with freshly chopped parsley.