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Ingredients
- 8 ounces 90%-lean ground beef
- 1 teaspoon extra-virgin olive oil
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 6 ounces cremini or baby bella mushrooms, wiped clean and coarsely chopped (2 cups)
- 2 cloves garlic, minced
- 1 can diced tomatoes (not drained) (28-ounce)
- 1/2 cup dry red wine
- 1 teaspoon fennel seeds, crushed Large pinch of crushed red pepper (1 to 2)
- 1/4 teaspoon salt, or to taste
- 12 ounces whole-wheat fusilli or rotini
- 2 tablespoons chopped fresh parsley (optional)
- 6 tablespoons freshly grated Parmesan cheese (optional)
Details
Servings 6
Preparation
Step 1
1. Cook meat in a large skillet over medium-high heat, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Transfer to a strainer or colander and drain off fat.
2. Heat oil in the skillet over medium-high heat. Add carrots, onion and celery; cook, stirring occasionally, until the onion softens and begins to brown, 4 to 5 minutes. Add mushrooms and garlic; reduce heat to medium and cook, stirring occasionally, until the mushrooms begin to soften, 3 to 4 minutes.
3. Add tomatoes and mash with a potato masher. Add wine, fennel seeds, crushed red pepper, salt and the meat; bring to a simmer. Reduce heat to low; cover and cook, stirring occasionally, until the sauce is slightly thickened and the flavors have developed, about 30 minutes.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta until just tender, 9 to 11 minutes or according to package directions. Drain and toss with the sauce. Icy, if desired. Pass Parmesan separately, if using. Sprinkle with parsley
Notes: Easy and really very good. Healthy and light tasting - not at all heavy as I would have expected. Repeat!
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