Recipes
Shopping list
Ingredients
- 1 medium sweet onion
- 2 cloves garlic
- 1 stalk celery
- 1 medium carrot
- 2 tablespoons fresh Italian parsley (optional)
- 2 oz Parmesan cheese (optional)
- ¼ cup olive oil
- 1 lb bucatini (or linguini) pasta
- 1 lb ground beef
- 1 (28 oz) can crushed tomatoes
- ¼ cup dry red wine (or beef broth)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Steps
- Bring water to a boil for pasta. Chop onion, garlic, celery, carrot, and parsley (if using) finely. Grate cheese, if using (¼ cup).
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; add onions, garlic, celery, and carrots. Cook and stir 3–4 minutes until tender.
- Cook pasta following package instructions; drain. Meanwhile, add beef to onion mixture; brown 5–7 minutes, stirring to crumble meat, until no pink remains and beef is 160°F.
- Reduce heat to low; add tomatoes, wine, basil, oregano, salt, and pepper to pan. Simmer 5–6 minutes until sauce thickens. Top pasta with sauce; serve with cheese and parsley.
Amount per ⅙ recipe serving: Calories 570, Total Fat 20g, Sat Fat 5g, Trans Fat 0g, Chol 45mg, Sodium 470mg, Total Carb 70g, Fiber 6g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 0%, Calc 6%, Iron 35%, Potassium 15%