NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

2 oz Dry pappardelle pasta

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Carrot

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

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

• 3

  Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon until it is browned and cooked through.

• 4

  Stir in the finely diced onion, carrot, and minced garlic, then sauté for 4-5 minutes until the vegetables are soft and fragrant.

• 5

  Pour in the tomato puree and season with sea salt, black pepper, and dried oregano.

• 6

  Reduce the heat to low and let the ragu simmer for 8-10 minutes to allow the flavors to deepen.

• 7

  Drain the pasta, reserving two tablespoons of the cooking water, and toss the noodles into the skillet with the sauce.

• 8

  Stir well to coat each ribbon of pasta, using the reserved water if needed for silkiness, and garnish with fresh chopped parsley.