Poblano Beef Bolognese with Penne

Lean ground beef simmered with roasted poblano peppers, sweet bell peppers, and oregano in a rich crushed tomato sauce over tender penne.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy

Dietary

• High-Protein
• Low-Calorie
• Nut-Free
• Egg-Free
• Soy-Free
• Low-Saturated-Fat
• Low-Fat
• Low-Cholesterol
• Low-Sodium
• Low-Sugar

Tags

• one-pot
• sauté
• spicy
• comfort food
• healthy
• savory

Ingredients

• 1 pound ground beef (93/7 lean)
• 8 ounce penne pasta
• 1 tablespoon olive oil
• 2 poblano peppers (medium, seeded and diced)
• 1 red bell pepper (medium, seeded and diced)
• 1 yellow onion (medium, finely diced)
• 4 clove garlic (minced)
• 1 can crushed tomatoes (28 oz can)
• 1 teaspoon dried oregano
• 0.5 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup Parmesan cheese (grated)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat, add penne pasta, and cook for 10 minutes until al dente; reserve 1/2 cup pasta cooking water, then drain and set aside.
2. While the pasta cooks, heat olive oil in a large Dutch oven or deep skillet over medium-high heat for 1 minute.
3. Add ground beef to the skillet and cook for 5 to 6 minutes, breaking it into small crumbles with a wooden spoon, until browned and no longer pink (internal temperature reaching 160°F).
4. Add diced poblano pepper, red bell pepper, yellow onion, garlic, dried oregano, crushed red pepper flakes, 1/2 teaspoon of the salt, and black pepper; sauté for 5 minutes until vegetables begin to soften and become fragrant.
5. Pour in crushed tomatoes along with the remaining 1/2 teaspoon of salt; bring sauce to a gentle simmer, reduce heat to medium-low, and cook uncovered for 10 minutes until slightly thickened.
6. Fold the drained penne pasta and 2 to 3 tablespoons of reserved pasta water into the sauce, tossing gently for 1 to 2 minutes until evenly coated and hot.
7. Divide into bowls and garnish each serving with 1 tablespoon grated Parmesan cheese if desired.

Notes

Keeps well in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. When reheating leftovers, add a splash of water or broth to loosen the sauce.

Nutrition (per serving)

• Calories: 470
• Protein: 33.5 g
• Carbohydrates: 55 g
• Fat: 13.5 g
• Fiber: 5.5 g
• Sodium: 490 mg
• Saturated Fat: 4 g
• Sugar: 6.5 g
• Cholesterol: 62 mg