Name: Beef Ragu
Prep time: 15 min
Total time: 30 min
Yield: 6
Ingredients: salt; Pepper; 1 tsp. Extra virgin olive oil; 1 lb. lean (93-percent) ground beef; 1 large carrot; 1 large stalk celery; 1 small onion; 1/4 tsp. ground cumin; 1/4 tsp. ground coriander; 1 pinch crushed red pepper; 1 can no-salt-added fire-roasted diced tomatoes; 1 package whole-grain penne; 1 c. packed fresh mint leaves

Step 1Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.

Step 2In 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.

Step 3Add 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.

Step 4Meanwhile, 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.

Beef Ragu

Ingredients

Directions

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