NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

0.75 oz dry pappardelle pasta

0.5 cup tomato puree

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

0.5 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 cup water

PREPARATION

• 1

  Finely dice the onion, carrot, and celery to create a consistent mirepoix base.

• 2

  Heat the olive oil in a large skillet or heavy-bottomed pot over medium heat.

• 3

  Add the diced vegetables and sauté for 5-7 minutes until they are soft and translucent.

• 4

  Add the lean ground beef to the pot, using a wooden spoon to break it into small crumbles as it browns.

• 5

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

• 6

  Pour in the tomato puree and water, stirring well to combine all ingredients.

• 7

  Reduce the heat to low, cover, and simmer the sauce for at least 30 minutes to allow the flavors to meld and the beef to become tender.

• 8

  While the sauce simmers, bring a pot of salted water to a boil and cook the pappardelle according to package instructions until al dente.

• 9

  Drain the pasta and add it directly to the beef ragu, tossing gently to ensure the wide noodles are fully coated in the sauce before serving.