Name: Beef bolognese with whole wheat pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef, patted dry; 1/4 medium yellow onion, finely diced; 1/2 medium carrot, finely diced; 1 stalk celery, finely diced; 2 cloves garlic, minced; 4 olive oil cooking sprays; 1/3 cup canned tomato sauce; 1 tbsp tomato paste; 1.5 oz whole wheat fusilli pasta; 6 3/4 cups water; 1 tsp salt; 1/2 tsp black pepper; 1 tsp Italian seasoning; 3/4 tsp red wine vinegar; 1/3 cup water

Instructions

Prep 20 min · Cook 25 min

Coat a 12-inch nonstick skillet with cooking spray and place over medium heat. Add the onion, carrot, and celery. Sauté for 6 minutes until the vegetables are soft. Stir in the garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet. Cook for 5 minutes, breaking the meat into small crumbles with a wooden spoon, until browned and cooked through. Season with half the salt and the black pepper. Done when browned and opaque, 160°F.
Stir in the tomato paste and cook for 1 minute until it darkens. Add the tomato sauce, the smaller portion of water, and the Italian seasoning. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the sauce thickens. Meanwhile, bring the large pot of water to a boil.
Add the remaining salt to the boiling water, then add the whole wheat pasta. Cook for 9 to 11 minutes until tender but firm to the bite. Before draining, carefully scoop out a splash of the pasta water and set it aside. Drain the pasta.
Stir the red wine vinegar into the bolognese sauce. Add the drained pasta to the skillet and toss to coat, adding the reserved pasta water a spoonful at a time if needed to loosen the sauce. Plate the pasta and sauce together.

Nutrition

Ingredients

Instructions

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