Beef Ragu

Beef Ragu
serves 6
(recipe found in Good Housekeeping May 2011)

Beef Ragu

Salt and pepper
1 tsp extra virgin olive oil
1 lb lean (93%) ground beef
1 lg carrot, finely chopped
1 lg. stalk celery, finely chopped
1 sm. onion (4 to 6 oz), finely chopped
1/4 tsp ground cumin
1/4 tsp ground coriander
Pinch crushed red pepper
1 can (28 oz) no-salt added-fire-roasted diced tomatoes
1 pkg (13.25 oz) whole-grain penne
1 c. packed fresh mint leaves, chopped

1. Heat covered 6-quart pot of water to boiling on high. Add 2 tsp salt.

2. In 12-in. skillet, heat oil on high. Add beef in even layer. Sprinkle with 1/4 teaspoon each salt and freshly ground black pepper. Cook 2 minutes or until browned; stir, breaking into pieces.

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 directions. Drain, return to sauce pot. Stir in tomato cause, cook on medium 2 minutes or until pasta is al dente and well coated, stirring. Stir in mint and 1/4 tsp each salt and black pepper.

Karl's reaction: "What kind of green stuff is that? Kinda tastes like a mojito. I like it though."

My take: I liked this. I would make it juicier though. It might have been a titch to dry for my taste.

The goodness!! (I used a different pasta to clean out the pantry!)