NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1.5 oz dry egg pappardelle

0.25 cup finely diced yellow onion

0.25 cup finely diced carrot

0.25 cup finely diced celery

1 clove minced garlic

0.5 cup tomato puree

0.25 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil for the pasta.

• 2

  Heat the olive oil in a large skillet over medium heat and add the onion, carrot, and celery.

• 3

  Sauté the vegetables for 5-7 minutes until softened and fragrant.

• 4

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

• 5

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

• 6

  Pour in the tomato puree and reduce heat to low, allowing the sauce to simmer for 10-15 minutes.

• 7

  While the sauce simmers, cook the pappardelle in the boiling water according to package directions until al dente.

• 8

  Reserve 2 tablespoons of pasta water, then drain the noodles.

• 9

  Toss the cooked pappardelle with the bolognese sauce, adding the reserved water if needed to loosen the sauce.

• 10

  Serve immediately topped with grated parmesan cheese and fresh parsley.