Skip to content
My WebMD Sign In, Sign Up

Food & Recipes

Font Size
A
A
A

Whole-Wheat Fusilli With Beef Ragu

Whole-Wheat Fusilli With Beef Ragu

WebMD Recipe from EatingWell.com

This chunky, full-bodied sauce is a good match for hearty whole-wheat pasta. We've augmented a little lean ground beef with mushrooms to get a rich, meaty sauce that has a minimum of saturated fat.

Ingredients
Prep: 30 Minutes | Total Time: 1 Hour
  • 8 ounces
    90%-lean ground beef
  • 1 teaspoon
    extra virgin olive oil
  • 2 medium
    chopped carrots
  • 1 medium
    onion, chopped
  • 1 stalk
    celery, chopped
  • 6 ounces
    cremini or baby bella mushrooms, wiped clean and coarsely chopped (2 cups)
  • 2 cloves
    garlic, minced
  • 1 28-ounce can
    tomatoes, diced, not drained
  • 1/2 cup
    dry red wine
  • 1-2 teaspoons
    fennel seeds, crushed
  • 1 large pinch
    crushed red pepper
  • 1/4 teaspoon
    salt, or to taste
  • 12 ounces
    whole-wheat fusilli or rotini
  • 2 tablespoons
    fresh parsley, chopped (optional)
  • 6 tablespoons
    freshly grated Parmesan cheese (optional)
Instructions
  1. 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.
  2. 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.
  3.  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.
  4. 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.
Tip
  1. 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.
  2. 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.

Nutritional Information

Makes: 6 servings
Serving Size: about 1 1/3 cups
  • Calories318
  • Fat3 g
    • Saturated fat1 g
  • Cholesterol23 mg
  • Carbohydrates55 g
    • Dietary fiber9 g
  • Protein17 g
  • Sodium213 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.