Spiced Beef Ragu

SmartPoints® value per serving
Total Time
30 min
10 min
20 min


Uncooked whole wheat pasta

½ pound(s), fusilli

Uncooked 93% lean ground beef

¾ pound(s), (7% fat or less)

Table salt

¾ tsp

Black pepper

¼ tsp

Uncooked carrot(s)

2 medium, finely chopped

Uncooked onion(s)

1 small, finely chopped

Uncooked fennel bulb(s)

¾ medium, small, cored and finely chopped

Ground cumin

1 tsp

Ground coriander

1 tsp

Red pepper flakes

¼ tsp

Fresh tomato(es)

1½ pound(s), cut into 3/4-inch pieces

Crumbled feta cheese

6 Tbsp

Fresh mint leaves

½ cup(s), chopped

Olive oil cooking spray

1 spray(s)


  1. Cook pasta according to package directions. Transfer to large bowl and keep warm.
  2. Meanwhile, spray large skillet with olive-oil nonstick spray and set over medium-high heat. Add beef, ½ teaspoon salt, and black pepper and cook, breaking beef apart with wooden spoon, until no longer pink, 4–5 minutes.
  3. Stir in carrots, onion, and fennel. Cook, covered, stirring occasionally, until vegetables are tender, about 5 minutes. Add cumin, coriander, and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds.
  4. Stir in tomatoes and remaining ¼ teaspoon salt and bring to boil. Reduce heat to low and simmer, covered, stirring occasionally, until tomatoes are softened, about 5 minutes.
  5. Add beef mixture to pasta and toss to combine. Divide evenly among 6 bowls. Sprinkle evenly with feta and mint.
  6. Serving size: 1⅓ cups


If fresh tomatoes are not at their peak, substitute a 28-ounce can of diced tomatoes in this recipe and simmer the sauce, uncovered, until it thickens slightly, about 10 minutes.