NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1.5 oz dry pappardelle pasta

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1 clove garlic

0.25 cup tomato puree

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

• 3

  Add the finely diced onion, carrot, and celery to the skillet and sauté until the vegetables are softened and fragrant.

• 4

  Add the lean ground beef to the skillet, browning it thoroughly while using a wooden spoon to break it into small crumbles.

• 5

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for one minute until the garlic is aromatic.

• 6

  Pour in the tomato puree and a small splash of the starchy pasta water, then reduce heat and simmer for 5 to 7 minutes to allow flavors to meld.

• 7

  Drain the cooked pappardelle and add it directly into the meat sauce, tossing gently until every ribbon is well-coated.

• 8

  Garnish the dish with freshly chopped parsley and serve immediately while hot.