Whole-Wheat Fusilli with Beef Ragu

Made it,
Loved it.

Serving size 6

Total Time 1HR

Ingredients

8 oz 90%-lean ground beef
1 tsp extra virgin olive oil
2 medium carrots, chopped
1 stalk celery, chopped
6 oz cremini or baby bella mushrooms, wiped clean and coarsely chopped (2 cup)
2 cloves garlic, minced
1 can 28-ounce diced tomatoes (not drained)
½ cup salt, or to taste
2 tsp fennel seeds, crushed
¼ tsp large pinch of crushed red pepper
12 oz salt, or to taste
2 Tbsp whole-wheat fusilli or rotini
6 Tbsp chopped fresh parsley (optional)
freshly grated parmesan cheese (optional)

Directions

1. 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.

2. 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.
3. 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.
4. 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.

If you're only serving 2 or 3 people, toss half the sauce with 6 ounces cooked pasta; freeze the remaining sauce. If you're serving more than 6 or are just feeling industrious, you can easily double the sauce recipe

Pasta cooked al dente has a lower glycemic index than overcooked pasta, and whole-wheat choices are lower than white.