Beef Ragu

By nlhartman

This classic pasta dish is made a little healthier by using lean beef and substituting whole-grain penne for regular pasta.

Ingredients

• Salt
• Pepper
• 1 teaspoon(s) extra virgin olive oil
• 1 pound(s) lean (93-percent) ground beef
• 1 large carrot, finely chopped
• 1 large stalk celery, finely chopped
• 1 small (4- to 6-ounce) onion, finely chopped
• 1/4 teaspoon(s) ground cumin
• 1/4 teaspoon(s) ground coriander
• 1 pinch(s) crushed red pepper
• 1 can(s) no-salt-added fire-roasted diced tomatoes
• 1 package(s) (13.25-ounce) whole-grain penne
• 1 cup(s) packed fresh mint leaves, finely chopped

Preparation

Step 1

Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.

In 12-inch skillet, heat oil on high. Add beef in even layer. Sprinkle with 1/4 teaspoon each salt and freshly ground black pepper. Cook 2 minutes or until browned; stir, breaking into pieces.

Add carrot, celery, and onion. Cook 5 minutes or until tender and golden, stirring occasionally. Add cumin, coriander, and red pepper. Cook 30 seconds, stirring. Stir in tomatoes; heat to boiling. Reduce heat to maintain steady simmer. Simmer 10 minutes.

Meanwhile, add penne to boiling water. Cook 1 minute less than minimum time label directs. Drain; return to saucepot. Stir in tomato sauce; cook on medium 2 minutes or until pasta is al dente and well coated, stirring. Stir in mint and 1/4 teaspoon each salt and black pepper.