NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

1.25 oz whole wheat spaghetti

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1 clove garlic

0.5 cup tomato puree

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp parmesan cheese

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, finely dice the yellow onion, carrot, and celery, and mince the garlic clove.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

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

• 5

  Stir in the diced onion, carrot, and celery, sautéing for 5-7 minutes until the vegetables are softened and fragrant.

• 6

  Add the minced garlic, sea salt, black pepper, and dried oregano, cooking for an additional 1 minute.

• 7

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

• 8

  Drain the spaghetti and add it directly to the skillet with the beef sauce, tossing well to coat the noodles.

• 9

  Serve the pasta in a shallow bowl and top with a fresh dusting of parmesan cheese.