Pasta al Ragu

Pasta al Ragu is a traditional Italian dish featuring a rich and hearty meat sauce served over gluten-free pasta. This comforting meal is perfect for any occasion, bringing a taste of Italy to your table.

Ingredients

• Gluten-free pasta - 200 grams
• Ground beef - 150 grams
• Chopped onion - 50 grams
• Chopped carrot - 30 grams
• Chopped celery - 30 grams
• Garlic - 2 cloves
• Canned crushed tomatoes - 400 grams
• Olive oil - 2 tablespoons
• Red wine - 50 ml
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh basil - a handful

Steps

1. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add chopped onion, carrot, and celery, sautéing until soft, about 5 minutes.
3. Add minced garlic and ground beef to the pan, cooking until the beef is browned, approximately 7-10 minutes.
4. Pour in the red wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate.
5. Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer.
6. Reduce heat to low and allow the ragu to cook for about 20 minutes, stirring occasionally.
7. Once the sauce has thickened, taste and adjust seasoning if necessary.
8. Toss the cooked gluten-free pasta with the ragu sauce until evenly coated.
9. Serve hot, garnished with fresh basil.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 650 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich source of protein from beef, supporting muscle health.
• Contains vegetables that provide vitamins and minerals essential for overall health.

Tags