NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

1 oz Dry pappardelle pasta

0 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Celery

1 clove Garlic

0.5 cup Tomato puree

1 tbsp Tomato paste

0.25 cup Beef bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Finely dice the onion, carrots, and celery to create a traditional mirepoix base.

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the diced vegetables until they are softened and fragrant.

• 3

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

• 4

  Stir in the minced garlic and tomato paste, cooking for one minute to deepen the aromatic profile of the sauce.

• 5

  Pour in the tomato puree and beef bone broth, then season the mixture with sea salt, black pepper, and dried oregano.

• 6

  Reduce the heat to low and allow the sauce to simmer gently for 15 to 20 minutes until it has thickened and the flavors have melded.

• 7

  While the sauce simmers, boil the pappardelle pasta in a pot of salted water until it reaches an al dente texture, then drain.

• 8

  Toss the cooked pappardelle directly into the skillet with the bolognese sauce to coat the noodles evenly before serving.