Bolognese Beef Penne with Crisp Garden Greens
A rich, garlic and herb-simmered lean beef sauce tossed with al dente whole wheat penne, accompanied by a peppery side salad.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
- Cost: $5.37/serving
Dietary
- High-Protein
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Saturated-Fat
- Low-Fat
- High-Fiber
Tags
- one-pot
- sauté
- comfort food
- healthy
- classic
- savory
- tangy
- fresh
Ingredients
- 1.5 pound ground beef (93% lean)
- 1 can crushed tomatoes (28 oz can)
- 6 ounce whole wheat penne pasta (dry)
- 4 clove garlic (minced)
- 1 tablespoon Italian seasoning
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 5 ounce mixed baby greens
- 2 tablespoon balsamic vinegar
Instructions
- Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook for 9 to 10 minutes until al dente, then drain and set aside.
- Meanwhile, heat a large deep skillet over medium-high heat. Add the lean ground beef and cook for 6 to 7 minutes, breaking it into crumbles, until browned and cooked through to 160 degrees F. Drain any excess fat if needed.
- Add the minced garlic, Italian seasoning, salt, and black pepper to the skillet with the beef. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and bring to a simmer. Reduce heat to medium-low and simmer uncovered for 8 minutes to allow the flavors to meld and thicken slightly. Stir the drained penne into the sauce.
- In a salad bowl, toss the mixed baby greens with the balsamic vinegar. Serve warm portions of the beef bolognese pasta alongside the dressed greens.
Notes
Sauce and pasta freeze very well together in portioned containers.
Nutrition (per serving)
- Calories: 502
- Protein: 46.8 g
- Carbohydrates: 51.7 g
- Fat: 13.2 g
- Fiber: 10.9 g
- Sodium: 1050 mg
- Saturated Fat: 4.8 g
- Sugar: 15.7 g
- Cholesterol: 107 mg