Beef and Veggie Ragu Rotini

1 pound 92% lean ground beef
1 26oz box Pomi chopped tomatoes or other no-salt added chopped tomatoes
12 oz whole wheat rotini
1 tsp olive oil
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 cup chopped mushrooms
3 cloves garlic, minced
1/2 cup red wine
2 tsp fennel seed, crushed
1/4 tsp crushed red pepper
2 Tbsp chopped parsley, if desired
6 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.