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Cook Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:4Yield:4 servings, 1 cup pasta & about 1 cup sauce eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:4Yield:4 servings, 1 cup pasta & about 1 cup sauce each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings, 1 cup pasta & about 1 cup sauce each
Yield:
4 servings, 1 cup pasta & about 1 cup sauce each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1medium onion, finely chopped2medium carrots, finely chopped2 medium stalks celery, finely chopped3clovesgarlic, minced8 ounces whole-wheat rigatoni or penne (about 3 cups)8ounceslean (93% or leaner) ground beef⅓cupdry red wine1 14-ounce can petite diced tomatoes2tablespoonstomato paste⅛teaspoonground nutmeg¼teaspoonsalt¼teaspoonfreshly ground pepper
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1medium onion, finely chopped
2medium carrots, finely chopped
2 medium stalks celery, finely chopped
3clovesgarlic, minced
8 ounces whole-wheat rigatoni or penne (about 3 cups)
8ounceslean (93% or leaner) ground beef
⅓cupdry red wine
1 14-ounce can petite diced tomatoes
2tablespoonstomato paste
⅛teaspoonground nutmeg
¼teaspoonsalt
¼teaspoonfreshly ground pepper
DirectionsHeat oil in a large nonstick skillet over medium heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until just tender, 6 to 8 minutes.Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.Add beef to the vegetables and cook, breaking up with a wooden spoon, until cooked through, 3 to 4 minutes. Increase heat to medium-high, add wine and cook until almost evaporated, 1 to 1 1/2 minutes. Stir in tomatoes, tomato paste and nutmeg; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper. Serve the pasta with the sauce.TipsMake Ahead Tip: Refrigerate the sauce (Steps 1 & 3) for up to 3 days or freeze for up to 6 months.Originally appeared: EatingWell Magazine, January/February 2013
Directions
Heat oil in a large nonstick skillet over medium heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until just tender, 6 to 8 minutes.Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.Add beef to the vegetables and cook, breaking up with a wooden spoon, until cooked through, 3 to 4 minutes. Increase heat to medium-high, add wine and cook until almost evaporated, 1 to 1 1/2 minutes. Stir in tomatoes, tomato paste and nutmeg; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper. Serve the pasta with the sauce.TipsMake Ahead Tip: Refrigerate the sauce (Steps 1 & 3) for up to 3 days or freeze for up to 6 months.
Heat oil in a large nonstick skillet over medium heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until just tender, 6 to 8 minutes.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.
Add beef to the vegetables and cook, breaking up with a wooden spoon, until cooked through, 3 to 4 minutes. Increase heat to medium-high, add wine and cook until almost evaporated, 1 to 1 1/2 minutes. Stir in tomatoes, tomato paste and nutmeg; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper. Serve the pasta with the sauce.
Tips
Make Ahead Tip: Refrigerate the sauce (Steps 1 & 3) for up to 3 days or freeze for up to 6 months.
Originally appeared: EatingWell Magazine, January/February 2013
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Nutrition Facts(per serving)414Calories10gFat55gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
