Beef Ragu  Beef Ragu 1596 beef ragu

Beef Ragu

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  • Salt
  • pepper
  • 1 tsp. extra virgin olive oil
  • 1 lb. lean (93-percent) ground crimson meat
  • 1 wide carrot
  • 1 wide stalk celery
  • 1 tiny onion
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1 pinch overwhelmed crimson pepper
  • 1 can no-salt-added fire-roasted diced tomatoes
  • 1 equipment total-grain penne
  • 1 c. packed recent mint leaves


    1. Step 1Heat covered 6-quart pot of water to boiling on excessive. Add 2 teaspoons salt.
    2. Step 2In 12-shuffle skillet, heat oil on excessive. Add crimson meat in even layer. Sprinkle with 1/4 teaspoon every salt and freshly ground unlit pepper. Prepare dinner 2 minutes or till browned; hunch, breaking into pieces.
    3. Step 3Add carrot, celery, and onion. Prepare dinner 5 minutes or till aloof and golden, stirring as soon as in a while. Add cumin, coriander, and crimson pepper. Prepare dinner 30 seconds, stirring. Go in tomatoes; heat to boiling. Reduce heat to protect right simmer. Simmer 10 minutes.
    4. Step 4Meanwhile, add penne to boiling water. Prepare dinner 1 minute much less than minimum time label directs. Drain; return to saucepot. Go in tomato sauce; cook on medium 2 minutes or till pasta is al dente and well covered, stirring. Go in mint and 1/4 teaspoon every salt and unlit pepper.

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This traditional pasta dish is made pretty more fit by utilizing lean crimson meat and substituting total-grain penne for customary pasta.

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