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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
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.
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.
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.
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.
