• 6servings
  • 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, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) 90%-lean ground beef

  2. 1 teaspoon(s) extra-virgin olive oil

  3. 2 medium carrots , chopped

  4. 1 medium onion , chopped

  5. 1 stalk(s) celery , chopped

  6. 6 ounce(s) cremini or baby bella mushrooms , wiped clean andcoarsely chopped

  7. 2 clove(s) garlic , minced

  8. 1 diced tomatoes (not drained)

  9. 1/2 cup(s) dry red wine

  10. 1 1/2 teaspoon(s) fennel seeds , crushed

  11. crushed red pepper

  12. 1/4 teaspoon(s) salt , or to taste

  13. 12 ounce(s) whole-wheat fusilli , or rotini

  14. 2 tablespoon(s) chopped fresh parsley

  15. 6 tablespoon(s) 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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