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Friday, November 16, 2012

Beef Ragu

beef ragu with minted penne 
  • 1 pound(s) lean (93/7-percent) ground beef
  • 1 large carrot, finely chopped
  • 1 large stalk celery, finely chopped
  • 1 small (4- to 6-ounce) onion, finely chopped
  • 1/4 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) ground coriander
  • 1 pinch(s) crushed red pepper
  • 1 can(s) no-salt-added fire-roasted diced tomatoes
  • 1 package(s) (13.25-ounce) whole-grain penne
  • 1 cup(s) packed fresh mint leaves, finely chopped

  1. Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.
  2. In Saue pot boil ground beef, drain, & rinse.  Put in 12 inch skillet.  Sprinkle with 1/4 teaspoon each salt and freshly ground black pepper.
  3. Add carrot, celery, and onion. Cook 5 minutes or until tender and golden, stirring occasionally. Add cumin, coriander, and red pepper. Cook 30 seconds, stirring. Stir in tomatoes; heat to boiling. Reduce heat to maintain steady simmer. Simmer 10 minutes.
  4. Meanwhile, add penne to boiling water. Cook 1 minute less than minimum time label directs. Drain; return to saucepot. Stir in tomato sauce; cook on medium 2 minutes or until pasta is al dente and well coated, stirring. Stir in mint and 1/4 teaspoon each salt and black pepper.

By Good Housekeeping

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