NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

1 oz dry egg pappardelle pasta

0.25 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

0.25 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, heat the olive oil in a large skillet over medium heat.

• 3

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

• 4

  Add the lean 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 1 minute until fragrant.

• 6

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

• 7

  Drain the pasta, reserving a splash of pasta water, and toss the noodles directly into the sauce.

• 8

  Garnish with freshly chopped basil and serve immediately.