Beef and Veggie Ragu Rotini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound 92% lean ground beef1 26oz box Pomi chopped tomatoes or other no-salt added chopped tomatoes12 oz whole wheat rotini1 tsp olive oil1 cup chopped onion1 cup chopped carrot1/2 cup chopped celery1 cup chopped mushrooms3 cloves garlic, minced1/2 cup red wine2 tsp fennel seed, crushed1/4 tsp crushed red pepper2 Tbsp chopped parsley, if desired6 Tbsp grated parmesan cheese
1. Cook beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Transfer to a strainer or colander and drain off fat.
2. Heat oil in the skillet. Add carrots, onion and celery; cook, stirring occasionally, until the onion softens and begins to brown, 4 to 5 minutes. Add mushrooms and garlic and cook, stirring occasionally, until the mushrooms begin to soften, 3 to 4 minutes.
3. Add tomatoes, wine, fennel seeds, crushed red pepper and the meat; bring to a simmer. Reduce heat to low; cover and cook, stirring occasionally, until the sauce is slightly thickened and the flavors have developed, about 30 minutes.
4. Meanwhile, bring a large pot water to a boil. Cook pasta until just tender, 9 to 11 minutes or according to package directions. Drain and toss with the sauce. Add salt to taste, but this recipe was calculated with no added salt. Sprinkle with parsley, if desired. Top each serving with 1 Tbsp grated parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user CARBOHOLIC08.
2. Heat oil in the skillet. Add carrots, onion and celery; cook, stirring occasionally, until the onion softens and begins to brown, 4 to 5 minutes. Add mushrooms and garlic and cook, stirring occasionally, until the mushrooms begin to soften, 3 to 4 minutes.
3. Add tomatoes, wine, fennel seeds, crushed red pepper and the meat; bring to a simmer. Reduce heat to low; cover and cook, stirring occasionally, until the sauce is slightly thickened and the flavors have developed, about 30 minutes.
4. Meanwhile, bring a large pot water to a boil. Cook pasta until just tender, 9 to 11 minutes or according to package directions. Drain and toss with the sauce. Add salt to taste, but this recipe was calculated with no added salt. Sprinkle with parsley, if desired. Top each serving with 1 Tbsp grated parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user CARBOHOLIC08.
Nutritional Info Amount Per Serving
- Calories: 399.6
- Total Fat: 10.1 g
- Cholesterol: 44.1 mg
- Sodium: 177.5 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 10.8 g
- Protein: 25.4 g
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