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Ingredients
- 1 carrot, peeled and cut into chunks
- 1 celery rib, cut into chunks
- 1 small onion, cut into chunks
- 2 tsp olive oil
- 8 oz 90% lean ground beef
- 1 tsp low-sodium soy sauce
- 1/4 tsp sea salt, or more tt
- 1/4 tsp pepper
- 1 cup 2% milk
- 1 cup low-sodium beef broth
- 2 lb tomatoes, preferably Roma, peeled, halved and seeded
Details
Servings 4
Preparation
Step 1
1. In food processor, combine carrot, celery, onion; pulse to finely chop.
2. In a large saucepan over medium-high heat, warm oil. Add veg mixture and cook 2 minutes, stirring occasionally. Add Beef, soy sauce, salt and pepper and cook, stirring occasionally and breaking up meat, until meat is no longer pink. Add milk and cook, stirring occasionally, until most of milk has evaporated, 10-12 minutes. Add broth and cook, stirring occasionally, until most of broth has evaporated, 10-12 minutes.
3. Meanwhile, in a blender or processor, puree tomatoes (you should have about 3 1/3 cup puree)
4. When broth has evaporated from beef mixture, stir in tomato puree. Bring to a boil, then reduce to low and simmer, uncovered and stirring occasionally, until thick, about 45 minutes. Remove from heat, taste and season with more salt and pepper if needed.
Variation 1: Smoky, Spicy rotini. Saute 2 diced carrots and 1 Tbs smoked paprika. Stir in 2 1/2 cups sauce and 1 Tbs sriracha. Spoon over 8 oz pasta, cooked.
Variation 2: Linguine bolognese with fresh corn and arugula. Cook 8 oz pasta, adding 3/4 fresh corn kernels to pasta water in last 2 minutes of cooking. Drain and toss with 2 1/2 cups sauce and 2 cups arugula leaves.
Variation 3: Baked penne with eggplant. Cut 1 eggplant into 1/4 inch slices and roast until tender. Toss 8 oz pasta, cooked with 2 1/2 cups sauce. Layer eggplant slices and pasta in baking pan, top with 1/2 cup grated low-fat mozzarella and bake at 350 until heated through.
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