NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Ground beef (93% lean)

1.5 oz Dry egg pappardelle

0.5 cup Tomato puree

0.25 cup Yellow onion

0.25 cup Carrot

0.25 cup Celery

0 tsp Extra virgin olive oil

1 clove Garlic

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 olive oil in a large skillet over medium heat and sauté the diced onion, carrot, and celery until softened.

• 3

  Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and thoroughly cooked through.

• 4

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for one minute until the spices are fragrant.

• 5

  Pour in the tomato puree, reduce the heat to low, and let the sauce simmer for 10 minutes to allow the flavors to develop and thicken.

• 6

  Drain the pasta and toss it directly into the skillet with the Bolognese sauce, ensuring every ribbon is well coated.

• 7

  Serve the dish immediately, garnished with freshly chopped parsley for a bright and herbaceous finish.