Whole-Wheat Fusilli with Beef Ragu

2018-01-15
  • Yield : 6 servings, about 1 1/3 cups each
  • Prep Time : 30m
  • Cook Time : 30m
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Nutritional Info

This information is per serving.

  • Calories

    318 calorie
  • Saturated Fat

    1 grams
  • Cholesterol

    23 grams
  • Sodium

    213 milligrams
  • Carbohydrate

    55 grams
  • Fiber

    9 grams
  • Protein

    17 grams

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 28-ounce can diced tomatoes (not drained)
  • 1/2 cup dry red wine
  • 1-2 teaspoons fennel seeds, crushed
  • Large pinch of crushed red pepper
  • 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)

Method

Step 1

Cook beef 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.

Step 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.

Step 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.

Step 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. Sprinkle with parsley, if desired. Pass Parmesan separately, if using.

Step 5

If you're only serving 2 or 3 people, toss half the sauce with 6 ounces cooked pasta; freeze the remaining sauce. If you're serving more than 6 or are just feeling industrious, you can easily double the sauce recipePasta cooked al dente has a lower glycemic index than overcooked pasta, and whole-wheat choices are lower than white.

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