Low Fat Pasta with Beef Ragu
Indulge in the hearty flavors of this **Low Fat Pasta with Beef Ragu**, a nourishing twist on a classic comfort dish. Made with lean ground beef, whole-grain pasta, and an aromatic medley of vegetables including onion, carrot, and celery, this recipe is both flavorful and health-conscious. The rich, slow-simmered ragu, infused with garlic, oregano, and basil, is perfectly balanced with the tang of canned tomatoes and a hint of low-sodium beef broth. Ready in just over an hour, this wholesome dish delivers all the coziness of traditional pasta with a lighter, nutrient-packed profile. Perfect for weeknight dinners or meal prepping, serve it with a sprinkle of fresh parsley for a refreshing finish.
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Recipe Information
Ingredients
- 500 grams lean ground beef (at least 90% lean)
- 300 grams whole grain pasta
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 400 grams canned chopped tomatoes
- 2 tablespoons tomato paste
- 250 ml low sodium beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
In a large non-stick skillet, heat the olive oil over medium heat.
Add the chopped onion, carrot, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
Increase the heat to medium-high, add the lean ground beef, and cook until browned, breaking it apart with a spoon. Drain any excess fat if necessary.
Stir in the canned tomatoes, tomato paste, and beef broth. Add the dried oregano, dried basil, black pepper, and salt.
Bring the mixture to a gentle simmer, reduce the heat to low, and cover. Let the ragu cook for 45 minutes, stirring occasionally to prevent sticking.
While the ragu is simmering, bring a large pot of lightly salted water to a boil. Cook the whole grain pasta according to the package instructions until al dente. Drain and set aside.
Taste the ragu and adjust seasoning if needed. Stir in the fresh parsley just before serving.
To serve, place a portion of pasta on each plate and top with a generous serving of beef ragu. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 29.8 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3972 mg | 85% | |
*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.
