Beef Ragu
We made this classic pasta dish a little healthier by using lean beef and substituting whole-grain penne for regular pasta.
Ingredients
6 main-dish servings
- 2½ teaspoons salt
- 1 teaspoon extra-virgin olive oil
- 1 pound lean 93% ground beef
- ½ teaspoon ground black pepper
- 1 large carrot peeled and finely chopped
- 1 large stalk celery finely chopped
- 1 small onion 4 to 6 ounces, finely chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 pinch crushed red pepper
- 1 can 28 ounces no-salt-added fire-roasted diced tomatoes
- 1 package 13¼ ounces whole-grain penne
- 1 cup packed fresh mint leaves finely chopped
Instructions
- Cook pasta as label directs, using 2 teaspoons salt, but drain pasta 1 minute before cooking time for al dente is reached.
- While pasta cooks, in 12-inch skillet, heat oil over high heat.
- Add beef in even layer.
- Sprinkle with ¼ teaspoon each salt and black pepper.
- Cook 2 minutes or until browned; stir, breaking into pieces.
- Add carrot, celery, and onion.
- Cook 5 minutes or until tender and golden, stirring occasionally.
- Add cumin, coriander, and red pepper.
- Cook 30 seconds, stirring.
- Stir in tomatoes; heat to boiling.
- Reduce heat to maintain steady simmer and cook 10 minutes.
- Return drained pasta to saucepot.
- Stir in tomato sauce; cook over medium heat 2 minutes or until pasta is al dente and well coated, stirring.
- Stir in mint and remaining ¼ teaspoon each salt and black pepper.
Nutritional Information
Calories: 385 kcal
