Meaty Ragu with Pasta
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Meaty Ragu with Pasta
Directions
- 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.
- Add ground beef to pan. Cook and stir until meat is brown, using a wooden spoon to break up meat as it cooks.
- 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.
- 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 ,
- 31 g fat
- (9 g sat. fat ,
- 2 g polyunsaturated fat ,
- 13 g monounsaturated fat ),
- 134 mg chol. ,
- 956 mg sodium ,
- 54 g carb. ,
- 5 g fiber ,
- 9 g sugar ,
- 34 g pro.