NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

1.5 oz Dried pappardelle pasta

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Carrot

0.25 cup Celery

1 clove Garlic

0.5 cup Crushed tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tbsp Fresh basil

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, finely dice the onion, carrot, and celery to create a traditional mirepoix.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the onion, carrot, and celery until softened and fragrant, about 5 minutes.

• 4

  Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink.

• 5

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

• 6

  Pour in the crushed tomatoes and reduce the heat to low, allowing the sauce to simmer for 10 minutes to develop deep flavors.

• 7

  Reserve a small splash of pasta water, then drain the pappardelle and add it directly to the skillet with the sauce.

• 8

  Toss the pasta gently to coat every ribbon, adding a bit of pasta water if needed to reach a glossy consistency.

• 9

  Serve immediately garnished with chopped fresh basil for a bright, herbal finish.