|
2 |
pounds ground beef
(95% lean) |
|
1/2 |
teaspoon salt |
|
1/4
to 1/2 |
teaspoon black
pepper |
|
2 |
tablespoons olive
oil |
|
1 |
large
onion, chopped
|
|
1 |
cup
sliced cremini
mushrooms
|
|
3 |
ounces pancetta,
finely chopped |
|
2 |
ounces prosciutto,
finely chopped |
|
3 |
tablespoons minced
garlic |
|
1 |
cup
dry red wine |
|
2 |
cans
(14 to 14-1/2
ounces each)
ready-to-serve beef
broth |
|
3/4 |
cup
dried porcini
mushrooms, broken
into small pieces
(about 1 ounce)
|
|
3/4 |
cup
chopped sun-dried
tomatoes, not
packed in oil |
|
1/3 |
cup
tomato paste |
|
1 |
tablespoon sugar |
|
1 |
tablespoon chopped
fresh thyme |
|
8 |
cups
hot cooked pasta
|
1. Brown
ground beef in stockpot over
medium heat 8 to 10 minutes
or until beef is no longer
pink, breaking up into
3/4-inch crumbles. Remove
from stockpot with slotted
spoon; season with salt and
pepper. Set aside. Pour off
drippings.
2. 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.
3. 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.
Nutrition
information per serving:
313 calories; 13 g fat (6 g
saturated fat; 3 g
monounsaturated fat); 88 mg
cholesterol; 1014 mg sodium;
14 g carbohydrate; 2.4 g
fiber; 33 g protein; 7.4 mg
niacin; 0.5 mg vitamin B6;
2.2 mcg vitamin B12;
5.2 mg iron; 19.8 mcg
selenium; 6.3 mg zinc.
This recipe is an excellent
source of protein, niacin,
vitamin B6,
vitamin B12,
iron, selenium and zinc.
Chef
Richard’s Tip:
For an impressive touch,
drizzle a little
good-quality truffle oil
over this and other Italian
dishes. Be sure to
refrigerate truffle oil to
keep it fresh.
Cook’s
Tip:
To easily chop sun-dried
tomatoes, use a kitchen
scissors to snip the
tomatoes into small pieces.
Cook’s
Tip:
Pancetta is an Italian bacon
that is cured but not
smoked. Flavorful and
slightly salty, it’s sliced
into rounds of varying
thickness from a
sausage-shaped roll.
Pancetta is available in
Italian markets and some
supermarkets.
Cook’s
Tip:
All that’s needed to finish
this meal is a colorful
green salad!
This recipe can
be found in the new The Healthy Beef Cookbook,
published by John Wiley & Sons, Inc.
Order
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