1-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 cloves garlic, minced
1 (28 ounce) can diced tomatoes (not drained)
1/2 cup dry red wine
1 teaspoon 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)
2. Cooking Directions
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.
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.
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.
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.
Yield: 6 servings
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 cloves garlic, minced
1 (28 ounce) can diced tomatoes (not drained)
1/2 cup dry red wine
1 teaspoon 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)
2. Cooking Directions
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.
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.
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.
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.
Yield: 6 servings
sưu tầm
NgọcDTexas
No comments:
Post a Comment