NUTRITION

SERVINGS

INGREDIENTS

6.5 oz ground beef (93% lean)

1.25 oz dry tagliatelle pasta

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1 clove garlic

0.25 cup tomato puree

1 tsp extra virgin olive oil

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 tagliatelle until al dente according to package directions.

• 2

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

• 3

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

• 4

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for another minute to release the aromatics.

• 5

  Pour in the tomato puree and lower the heat, allowing the sauce to simmer and thicken for approximately 10 minutes.

• 6

  Drain the pasta, reserving a splash of pasta water if needed, and toss the noodles directly into the sauce until every strand is beautifully coated.