Featured Cookbook

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1. Whole Wheat Fusilli with Beef Ragu

2. South Pacific Shrimp

3. Chocolate Hazelnut Cake

Book Description

More than 350 delectable recipes and dozens of techniques for nutrition-conscious, full-flavor cooking. This long-awaited collection of more than 350 recipes represents favorites from EatingWell: The Magazine of Food & Health, that have migrated to the top of an elite line of new and classic dishes now numbering well into the thousands. These are exciting new recipes that EatingWell's own staff members take home at night alongside the time-tested winners that dedicated readers call and write

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The Essential Eating Well Cookbook: Good Carbs, Good Fats, Great Flavors

Authors: Patsy Jamieson, Ken Burris (photographer)

Date: September 2004

ISBN: 0881506303

Publisher: Countryman Press

Hardcover

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This chunky, full-bodied sauce is a good match for hearty whole-wheat pasta. We’ve augmented a little lean ground beef with mushrooms to get a rich, meaty sauce that has a minimum of saturated fat.

Makes 6 servings,
about 1 1/2 cups each
Prep time: 20 minutes,
Start to finish: 1 hour
Ease of preparation: easy

• 8 ounces 90%-lean ground beef

• 1 teaspoon extra-virgin olive oil

• 2 medium carrots, chopped

• 1 medium onion, chopped

• 1 stalk celery, chopped

• 6 ounces cremini or baby bella mushrooms, wiped clean and coarsely chopped (2 cups)

• 2 cloves garlic, minced

• 1 (28-ounce) can diced tomatoes (not drained)

• 1/2 cup dry red wine

• 1 to 2 teaspoons fennel seeds, crushed Large pinch of crushed red pepper

• 1/4 teaspoon salt, or to taste

• 12 ounces whole-wheat fusilli or rotini

• 2 tablespoons chopped fresh parsley (optional)

• 6 tablespoons freshly grated Parmesan cheese (optional)

1. Cook meat 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. Icy, if desired. Pass Parmesan separately, if using. Sprinkle with parsley

To make ahead: prepare through step 3. Cover and refrigerate the sauce for up to 2 days or freeze for up to 3 months.

PER SERVING: 318 calories; 3 g fat (1 g sat, 1 g mono); 23 mg cholesterol; 55 g carbohydrate; 17 g protein; 9 g fiber; 213 mg sodium.
NUTRITION BONUS: 60% DV vitamin a, 36% DV fiber, 423 mg potassium (21% DV).

TIPS:
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.

More From This Book:

1. Chocolate Hazelnut Cake

2. South Pacific Shrimp

3. Whole Wheat Fusilli with Beef Ragu

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