NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

0.25 cup whole milk

0.5 cup tomato puree

0.75 oz dry pappardelle pasta

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  In a large heavy-bottomed skillet over medium-high heat, brown the ground beef while breaking it into small crumbles until no longer pink.

• 3

  Add the finely diced onion, carrot, and celery to the skillet and sauté for 5 minutes until the vegetables have softened.

• 4

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for 1 minute until highly fragrant.

• 5

  Pour in the tomato puree and whole milk, stirring well to incorporate the dairy into the tomato base for a creamy consistency.

• 6

  Lower the heat and simmer the sauce gently for 10 minutes to allow the flavors to deepen and the sauce to thicken.

• 7

  Drain the pasta and toss it directly into the bolognese sauce, ensuring every ribbon is thoroughly coated before serving warm.