Name: Minced Beef Ragu with Pappardelle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ground beef (93% lean); 1.5 oz Dry pappardelle pasta; 0.5 cup Tomato puree; 1 tsp Extra virgin olive oil; 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; 2 tbsp Water

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Minced Beef Ragu with Pappardelle

Lean ground beef simmered with aromatic vegetables in a rich tomato sauce, tossed with silky pappardelle ribbons for a comforting and savory finish.

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NUTRITION

Protein

42.3g

Fat

21g

Carbs

47.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground beef (93% lean)

1.5 oz Dry pappardelle pasta

0.5 cup Tomato puree

1 tsp Extra virgin olive oil

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

2 tbsp Water

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente.
2
Heat the olive oil in a large skillet over medium heat and sauté the finely diced onion, carrot, and celery until softened and translucent.
3
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink.
4
Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for another minute until the spices are fragrant.
5
Pour in the tomato puree and water, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
6
Drain the pasta and toss it directly into the ragu skillet, coating the wide ribbons thoroughly before serving hot.