Lean Beef Ragu with Whole Wheat Pasta

A hearty and flavorful beef ragu made with lean ground beef and served over whole wheat pasta.

Ingredients

• 1 lb Lean Ground Beef
• 1 large, finely chopped Onions
• 2 medium, finely chopped Carrots
• 2 stalks, finely chopped Celery
• 1 jar (410-650 mL) Pasta Sauce
• 1/2 cup Dry red wine (optional)
• 1 tsp Dried basil
• 1 tsp Dried oregano
• 1 Bay leaf
• 1 lb Whole wheat pasta
• 2 tbsp Olive oil
• As needed Parmesan cheese (optional, for serving)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat.
3. Remove beef from pot and set aside.
4. Add onion, carrots, and celery to the pot and cook until softened, about 8 minutes.
5. Stir in red wine (if using) and cook for 3 minutes, allowing it to reduce slightly.
6. Add pasta sauce, basil, oregano, and bay leaf. Bring to a simmer.
7. Return beef to the pot and bring to a simmer.
8. Cover and cook for 1-1.5 hours, stirring occasionally, until sauce has thickened and flavors have melded.
9. While the sauce is simmering, cook pasta according to package directions.
10. Remove bay leaf before serving. Serve ragu over pasta. Sprinkle with Parmesan cheese, if desired.

Cuisine: Italian

Suitability: low fat,family-friendly

Prep Time: 20 mins

Cook Time: 90 mins

Serving Size: 6

Meal Type: dinner