NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

1 oz Dried pappardelle pasta

0.5 cup Tomato passata

1 tbsp Tomato paste

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Carrot

0.25 cup Celery

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the pappardelle 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 diced onion, carrot, and celery until softened.

• 3

  Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink.

• 4

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

• 5

  Pour in the tomato passata and reduce the heat to low, simmering for 10 minutes to allow the sauce to thicken and flavors to meld.

• 6

  Drain the pasta and toss it directly into the skillet with the beef bolognese, coating the ribbons thoroughly before serving.