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Penne with Hearty Beef Ragu




Source of Recipe


Confections of a Foodie Bride






List of Ingredients



• 2 Tbsp olive oil
  
• 1 small yellow onion, finely chopped
  
• 3 large garlic cloves, minced
  
• 1 carrot, finely chopped
  
• 1 celery stalk, finely chopped
  
• 1 tsp minced fresh rosemary
  
• 12 oz ground beef, extra lean
  
• 2/3 cup red wine
  
• 3 Tbsp tomato paste
  
• 2 1/2 cups canned crushed tomatoes
  
• 1 tsp salt
  
• 1/2 tsp freshly ground pepper
  
• 1 2-3 inch section of Parmesan rind (optional)
  
• 1 lb whole wheat penne
  






Instructions



1. Add the olive oil to a dutch oven over medium-low heat. Add the onion, garlic, carrot, celery and rosemary and cook until the vegetables are softened, 8-10 minutes. Add 1 to 2 Tbsp water, if needed, to keep the pan from drying out and the vegetables from browning.
   
2. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 10 minutes. Add the wine and tomato paste. Cook, stirring occasionally, until most of the alcohol has evaporated, about 4 minutes.
   
3. Reduce the heat to low and add the tomatoes, salt and pepper. Cover partially and cook, stirring occasionally, until the sauce is thick and aromatic, about 40 minutes. Add the Parmesan rind and cook an additional 20 minutes, stirring occasionally.
   
4. Before the sauce is finished, cook the pasta according to the package instructions. Drain the pasta. Remove the rind and add the pasta to the sauce, stirring to combine. Season with salt and pepper and serve immediately.
   






Final Comments


Adapted from: The Weeknight Cook (Williams-Sonoma)
Yields: 4 generous main servings

Nutritional Information
Calories: 550.1 | Fat: 22.7 | Fiber 10.5
WW Points: 12

Make it with ground turkey:
Calories: 471.1 | Fat: 14.2 | Fiber 10.5
WW Points: 10