Heart-Healthy Pasta with Beef Ragu
Savor the comforting flavors of "Heart-Healthy Pasta with Beef Ragu," a wholesome twist on a classic Italian favorite. Featuring nutrient-packed whole-grain pasta and lean ground beef, this recipe strikes the perfect balance between indulgence and wellness. A rich, aromatic ragu made with finely chopped vegetables, crushed tomatoes, and herbs simmers to perfection, creating layers of flavor without excess sodium or fat. Each bite is enhanced by freshly chopped parsley and a sprinkling of grated Parmesan cheese, offering a satisfying yet health-conscious meal. Ready in just an hour and perfect for family dinners, this dish is proof that hearty comfort food can be good for the heart.
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Recipe Information
Ingredients
- 12 oz whole-grain pasta
- 2 tbsp olive oil
- 12 oz lean ground beef (90% lean or higher)
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 stalks celery stalks, finely chopped
- 3 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 28 oz canned crushed tomatoes (low sodium)
- 1 cup low-sodium beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 cup fresh parsley, chopped
- 0.5 tsp black pepper
- 0.5 cup parmesan cheese, grated
Instructions
Bring a large pot of water to a boil and cook the whole-grain pasta according to the package instructions until al dente. Drain and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the lean ground beef to the pan. Cook, breaking up the meat with a spoon, until browned and cooked through, about 5 minutes.
Stir in the tomato paste and cook for 1 minute. Add the canned crushed tomatoes, low-sodium beef broth, dried oregano, dried basil, and black pepper. Bring to a simmer.
Reduce the heat to low and cover the saucepan. Let the ragu simmer for 20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
Stir in the chopped fresh parsley and remove the sauce from the heat.
Serve the ragu over a bed of cooked whole-grain pasta. Sprinkle with grated parmesan cheese before serving.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 45.0 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 990 mg | 76% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 5128 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
