Italian Lean Beef Ragu with Whole Wheat Pappardelle and Parmesan
A comforting and hearty Italian ragu made with lean ground beef, simmered in a rich tomato sauce with aromatic vegetables, served over wide whole wheat pappardelle pasta and finished with a sprinkle of Parmesan cheese.
Ingredients
- Lean Ground Beef180 g
- Canned Crushed Tomatoes250 g
- Onion50 g
- Garlic5 g
- Carrot50 g
- Parmesan Cheese10 g
- Olive Oil8 g
- Salt1 pinch
- Black Pepper1 pinch
- Whole Wheat Pappardelle90 g
- Celery50 g
- Vegetable Broth50 ml
- Fresh Parsley5 g
- Bay Leaf1 leaf
Instructions
- 1Step 1
Bring a pot of salted water to a boil for the pasta.
- 2Step 2
While water heats, finely dice the onion, carrot, and celery (mirepoix). Mince the garlic.
- 3Step 3
Heat olive oil in a large skillet or pot over medium-high heat. Add lean ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- 4Step 4
Add the diced onion, carrot, and celery to the skillet with the beef. Sauté for 3-4 minutes until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
- 5Step 5
Pour in the crushed tomatoes and vegetable broth. Add the bay leaf, a pinch of salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let the ragu gently cook while the pasta boils.
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