NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

1 cup chopped cremini mushrooms

0.5 cup tomato puree

1 oz dry whole wheat penne

1 tsp extra virgin olive oil

0.25 cup diced yellow onion

1 clove minced garlic

0.25 cup finely diced carrot

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chopped parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat pasta 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 diced yellow onion, finely diced carrot, and chopped cremini mushrooms to the skillet, sautéing for 5-6 minutes until the vegetables are tender and the mushrooms have browned.

• 4

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

• 5

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, and cook for 1 minute until the aromatics are fragrant.

• 6

  Pour in the tomato puree and reduce the heat to low, simmering the sauce for 8-10 minutes to allow the flavors to deepen and the sauce to thicken.

• 7

  Drain the cooked pasta and add it directly to the skillet, tossing well to ensure the bolognese sauce coats every piece of penne.

• 8

  Divide the bolognese into bowls and garnish with fresh chopped parsley before serving hot.