Meaty Ragu with Pasta

Meaty Ragu with Pasta Enlarge Image
2,822views
Makes:
2 servings
Prep:
25 mins
Cook:
20 mins
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Meaty Ragu with Pasta

Ingredients
1
tablespoon olive oil
2
ounces fresh cremini mushrooms, chopped
1/4
cup chopped onion (1 small)
1/4
cup chopped carrots
1/4
cup finely chopped red or green sweet pepper (1 small)
1
ounce pancetta, chopped
1
clove garlic, minced
1/2
teaspoon snipped fresh rosemary
1/8
teaspoon fennel seeds
1/2
pound lean ground beef
1
8 ounce can tomato sauce
1/4
cup Merlot or other dry red wine
1
teaspoon balsamic vinegar
4
ounces dried pappardelle pasta
 
Shredded Parmigiano-Reggiano or Asiago cheese

Directions

  1. In a 3-quart saucepan heat oil over medium-high heat. Add mushrooms, onion, carrots, sweet pepper, pancetta, garlic, rosemary, and fennel seeds. Cook and stir until mushrooms are tender and liquid is evaporated. Remove vegetable mixture from pan.
  2. Add ground beef to pan. Cook and stir until meat is brown, using a wooden spoon to break up meat as it cooks.
  3. Return cooked vegetables to Dutch oven. Stir in tomato sauce, wine, and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until slightly thickened.
  4. Meanwhile, cook pasta according to package directions; drain. Serve meat mixture over hot cooked pasta. Sprinkle with cheese.

Nutrition Facts

(Meaty Ragu with Pasta)
    Per serving:
  • 652 kcal cal.,
  • 31 g fat
  • (9 g sat. fat,
  • 2 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 134 mg chol.,
  • 956 mg sodium,
  • 54 g carb.,
  • 5 g fiber,
  • 9 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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