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Meaty Ragu with Pasta

Makes: 2 servings
Prep 25 mins Cook 20 mins
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)
  • Servings Per Recipe 2,
  • cal. (kcal) 652,
  • Fat, total (g) 31,
  • chol. (mg) 134,
  • sat. fat (g) 9,
  • carb. (g) 54,
  • Monosaturated fat (g) 13,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 5,
  • sugar (g) 9,
  • pro. (g) 34,
  • vit. A (IU) 3148,
  • vit. C (mg) 26,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 166,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 956,
  • Potassium (mg) 1135,
  • calcium (mg) 76,
  • iron (mg) 6,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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