Perfect for a dinner party or crowd, this “pasta with meat sauce” is flavored with pancetta, prosciutto, red wine and sun-dried tomatoes resulting in nothing less than amazing.
Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from stockpot with slotted spoon; season with salt and pepper. Set aside. Pour off drippings.
In same stockpot, heat oil over medium heat until hot. Add onion, cremini mushrooms, pancetta, prosciutto and garlic; cook 8 to 10 minutes or until onion is tender and most of the liquid has evaporated, stirring occasionally. Add wine; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until liquid is reduced by half.
Return beef crumbles to stockpot. Stir in broth, porcini mushrooms, sun-dried tomatoes, tomato paste, sugar and thyme; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 10 to 15 minutes or until sauce thickens. Stir in additional sugar, as desired. Serve over pasta.
Recipe adapted fromThe Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 313 Calories; 117 Calories from fat; 13g Total Fat (6 g Saturated Fat; 3 g Monounsaturated Fat;) 88 mg Cholesterol; 1014 mg Sodium; 14 g Total Carbohydrate; 2.4 g Dietary Fiber; 33 g Protein; 5.2 mg Iron; 7.4 mg NE Niacin; 0.5 mg Vitamin B6; 2.2 mcg Vitamin B12; 6.3 mg Zinc; 19.8 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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