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Spiced beef ragu

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
Traditional beef sauce is elevated above the ordinary with briny feta cheese and fresh mint. Common in Italian fare, ragu is a meat-based sauce. Carrots, onion and fennel add depth of flavor and make this 30-minute sauce hearty. Fresh tomatoes melt into the sauce with a unique combination of cumin and coriander adding a sweet earthiness. 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. Great for entertaining, this recipe is perfect for both kids and adults alike. Add a crispy baguette to absorb the delicious sauce.

Ingredients

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

Carrots

2 medium, finely chopped

Uncooked onion

1 small, finely chopped

Uncooked fennel bulb

¾ medium, small, cored and finely chopped

Ground cumin

1 tsp

Ground coriander

1 tsp

Red pepper flakes

¼ tsp

Tomato

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)

Instructions

  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

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