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Beef and Kale Bolognese

Ground Beef, vegetables and tomato sauce slow simmered and served over pasta.

  • 45
    min
  • 6
    SERVINGS
  • 460
    Cal
  • 28 g
    Protein

Ingredients:

  • 1 pound Ground Beef (96% lean or leaner)
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cups shredded kale
  • 2 cans (6 ounces each) no-salt added tomato sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 package (16 ounces) uncooked Pappardelle pasta
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons thinly sliced fresh basil

Cooking:

  1. Heat oil in stockpot over medium heat until hot. Add Ground Beef, onion and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. 

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  2. Stir in celery and carrots; cook 3 to 5 minutes. Add kale, tomato sauce, salt and peppers; simmer 10 minutes to develop flavors, stirring occasionally. Meanwhile, cook pasta according to package directions.

  3. Serve sauce over pasta; garnish with Parmesan cheese and basil.

464 CALORIES

0 % *

2.3g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

3.7 mg IRON

0 % DV

4.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 cup sauce and 4 ounces pasta: 464 Calories; 72 Calories from fat; 8g Total Fat (2.3 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 3.2 g Monounsaturated Fat;) 52 mg Cholesterol; 221 mg Sodium; 73 g Total Carbohydrate; 6.2 g Dietary Fiber; 7.9 g Total Sugars; 28 g Protein; 0 g Added Sugars; 57.4 mg Calcium; 3.7 mg Iron; 755 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 6.2 mg NE Niacin; 0.4 mg Vitamin B6; 1.6 mcg Vitamin B12; 186 mg Phosphorus; 4.3 mg Zinc; 13.3 mcg Selenium; 58.3 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, Riboflavin, Phosphorus, and Choline.

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