90%-lean ground beef
extra virgin olive oil
cremini or baby bella mushrooms, wiped clean and coarsely chopped (2 cups)
1 28-ounce can
tomatoes, diced, not drained
dry red wine
fennel seeds, crushed
1 large pinch
crushed red pepper
salt, or to taste
whole-wheat fusilli or rotini
fresh parsley, chopped (optional)
freshly grated Parmesan cheese (optional)
- Cook beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Transfer to a strainer or colander and drain off fat.
- Heat oil in the skillet over medium-high heat. Add carrots, onion and celery; cook, stirring occasionally, until the onion softens and begins to brown, 4 to 5 minutes. Add mushrooms and garlic; reduce heat to medium and cook, stirring occasionally, until the mushrooms begin to soften, 3 to 4 minutes.
- Add tomatoes and mash with a potato masher. Add wine, fennel seeds, crushed red pepper, salt and the meat; bring to a simmer. Reduce heat to low; cover and cook, stirring occasionally, until the sauce is slightly thickened and the flavors have developed, about 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta until just tender, 9 to 11 minutes or according to package directions. Drain and toss with the sauce. Sprinkle with parsley, if desired. Pass Parmesan separately, if using.
- If you're only serving 2 or 3 people, toss half the sauce with 6 ounces cooked pasta; freeze the remaining sauce. If you're serving more than 6 or are just feeling industrious, you can easily double the sauce recipe.
- Pasta cooked al dente has a lower glycemic index than overcooked pasta, and whole-wheat choices are lower than white.
To Make Ahead: Prepare through Step 3. Cover and refrigerate the sauce for up to 2 days or freeze for up to 3 months.
© Meredith Corporation. All rights reserved. Used with permission.
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