• 60minutes
  • 318calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces 90%-lean ground beef

  2. 1 teaspoon extra-virgin olive oil

  3. 2 medium carrots, chopped

  4. 1 medium onion, chopped

  5. 1 stalk celery, chopped

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

  7. 2 cloves garlic, minced

  8. 1 28-ounce can diced tomatoes, (not drained)

  9. 1/2 cup dry red wine

  10. 1-2 teaspoons fennel seeds, crushed

  11. Large pinch of crushed red pepper

  12. 1/4 teaspoon salt, or to taste

  13. 12 ounces whole-wheat fusilli, or rotini

  14. 2 tablespoons chopped fresh parsley,

  15. 6 tablespoons freshly grated Parmesan cheese,

Instructions Jump to Ingredients ↑

  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.


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