NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1.5 oz dry pappardelle pasta

0.5 tbsp extra virgin olive oil

0.25 cup diced yellow onion

0.25 cup diced carrot

0.25 cup diced celery

1 clove minced garlic

0.5 cup tomato puree

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 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 diced onion, carrot, and celery to the skillet and sauté for 5 to 7 minutes until the vegetables are softened and fragrant.

• 4

  Increase the heat slightly and add the ground beef, breaking it up with a wooden spoon until browned and fully cooked through.

• 5

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for 1 minute until the spices are aromatic.

• 6

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

• 7

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

• 8

  Mix well to combine, adding a splash of the reserved pasta water if needed to coat the noodles, and serve immediately.