Tuscan Bolognese with Chickpea Penne

Savory lean ground beef simmered in an aromatic herbed tomato sauce, tossed with protein-rich chickpea penne.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Calorie
• Low-Saturated-Fat
• Low-Sugar
• Low-Fat
• Low-Sodium
• Low-Cholesterol

Tags

• sauté
• healthy
• comfort food
• savory

Ingredients

• 1.5 pound lean ground beef (93% lean)
• 12 ounce chickpea penne pasta (uncooked)
• 1 tablespoon olive oil (extra virgin)
• 1 yellow onion (medium, finely diced)
• 2 carrots (medium, finely diced)
• 4 clove garlic (minced)
• 1 can crushed tomatoes (28 oz can)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. In a large Dutch oven or deep skillet, heat olive oil over medium heat for 1 minute.
3. Add diced yellow onion and carrots to the skillet; sauté for 5 minutes until softened.
4. Add lean ground beef, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Cook for 6 to 7 minutes, breaking up the meat with a wooden spoon, until browned and cooked through to 160 degrees F.
5. Stir in minced garlic, dried oregano, and dried basil; cook for 1 minute until fragrant.
6. Pour in crushed tomatoes, along with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Lower heat to medium-low and simmer gently for 12 minutes to develop flavors.
7. Meanwhile, cook chickpea penne pasta in the boiling water for 8 minutes until al dente, then drain well.
8. Fold drained pasta directly into the simmering beef bolognese, toss gently to coat, and serve hot.

Notes

Chickpea pasta holds up nicely for reheating; store leftover portions in airtight containers for up to 4 days.

Nutrition (per serving)

• Calories: 425
• Protein: 39.5 g
• Carbohydrates: 42 g
• Fat: 11.5 g
• Fiber: 10.2 g
• Sodium: 440 mg
• Saturated Fat: 3.2 g
• Sugar: 5 g
• Cholesterol: 58 mg