Pasta Bolognese

By Paynoff

Ingredients

• 4 quarts water
• 1 teaspoon extra-virgin olive oil
• 5 dried porcini mushrooms
• 1 heaping cup rotini, small shells, or ziti
• 1/2 pound extra-lean ground beefadd to shopping list
• 1 tablespoon finely chopped yellow onion
• 1 teaspoon chili powder
• 1 teaspoon dried basil
• pinch of ground black pepper
• 1 can (8 ounces) no-salt tomato sauce
• 2 tablespoons fat-free ricotta cheese

Preparation

Step 1

1.In a large pot, combine the water and oil. Bring to a boil over high heat.

2.Add the mushrooms and pasta. Cook for 10 to 12 minutes, or until the pasta is al dente.

3.In a nonstick skillet over medium-high heat, combine the ground beef, onion, chili powder, basil, and pepper. Cook, breaking apart the beef, for 6 to 8 minutes, or until the beef is no longer pink. Add the tomato sauce. Bring to a boil. Pour into a large bowl. Add the ricotta and mix.

4.Drain the pasta and mushrooms. Add to the sauce. Toss.