NUTRITION

SERVINGS

INGREDIENTS

6.5 oz 93% lean ground beef

0.25 cup cooked brown rice penne

0.5 cup tomato puree

0.25 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup carrot

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

2 tbsp fresh basil

PREPARATION

• 1

  Finely dice the onion and carrot, and mince the garlic clove.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium heat and sauté the onion, carrot, and garlic until softened and fragrant.

• 3

  Add the ground beef to the skillet, seasoning with sea salt, black pepper, and dried oregano.

• 4

  Brown the beef thoroughly, breaking it into small crumbles with a wooden spoon until no pink remains.

• 5

  Stir in the tomato puree and lower the heat to a simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken.

• 6

  Toss the cooked brown rice pasta into the ragu until every noodle is evenly coated and heated through.

• 7

  Transfer to a bowl and garnish with grated parmesan cheese and freshly torn basil leaves before serving.