| | |

Beef and mushroom ragu pasta

Healthy Bolognese pasta with mushroom

A healthier version of the classic “Bolognese” sauce, aka Italian ragu. Made with semi-wholewheat rigatoni pasta, and supercharged by lots of mushrooms and less minced meat, this pasta is quite balanced in its carbs, proteins and fibers for a longer filling sensation and a smaller carbohydrate and meat consumption.

I would strongly recommend using “Seeds of Change”  semi-whole wheat rigatoni, which are excellent for their cooking tenure and filling power, meaning that you can just have a smaller portion.

Mushrooms are in season and rich in many immune-supporting properties: they are rich in B vitamins, selenium and some vitamin D, great to support thyroid function as well. If you can try to use organic brown mushrooms as their vitamins and minerals content very much depends on the soil and sunlight.

Shitake mushrooms are some of the most beneficial mushrooms, so if you can use them for this recipe, or a mix of different variety of mushrooms.

The combination with beef, will provide high quality proteins, more selenium, iron, zinc and some traces of B vitamins, all essential to support good thyroid function and the immune system.

And last but not least, this ragu pasta is simply delicious, and will make a great evening for the whole family. 

Serves 3-4 people

Ingredients

  • 1 brown mushrooms punnet
  • 150-200 gr of organic minced beef
  • 190-250 gr of semi-whole wheat rigatoni
  • 3 shallots or a small brown onion
  • 1 carrot
  • 1 celery stalk (optional)
  • 4 tinned plum tomatoes (without the juice)
  • organic tomatoes paste
  • extra-virgin olive oil
  • a dash of Kalo organic stock
  • a dash of nutmeg
  • a dash of black pepper
  • sea salt to taste

Method

  • Clean and cut the shallots, carrots, and celery very finely, add the sliced mushrooms and put them in a non-stick pan with some olive oil, and let them sweat at low heat for 5-7 min.
  • At this point at the meat and let it brown for 7-10. Add the plum tomatoes cut in pieces a dash of tomato paste and spices. Let it cook at low heat for another 15 min until the meat is cooked through.
  • In the meantime cook the pasta according to the packet instruction, and when ready, drain it and add it to the pan with the sauce. Stir it through and cook it in the pan for 1 minute. serve and enjoy!
Beef and mushroom rigatoni pasta

Italian Pasta with Beef and Mushroom Ragu’Sauce

Ingredients
  

  • brown mushrooms punnet
  • 150-200 gr of organic minced beef
  • 190-250 gr of semi-whole wheat rigatoni
  • 3 shallots or a small brown onion
  • 1 carrot
  • 1 celery stalk optional
  • 4 tinned plum tomatoes without the juice
  • organic tomatoes paste
  • extra-virgin olive oil
  • a dash of Kalo organic stock
  • a dash of nutmeg
  • a dash of black pepper
  • sea salt to taste

Instructions
 

  • Clean and cut the shallots, carrots, and celery very finely, add the sliced mushrooms and put them in a non-stick pan with some olive oil, and let them sweat at low heat for 5-7 min.
  • At this point at the meat and let it brown for 7-10. Add the plum tomatoes cut in pieces a dash of tomato paste and spices.
  • Let it cook at low heat for another 15 min until the meat is cooked through.
  • In the meantime cook the pasta according to the packet instruction, and when ready, drain it and add it to the pan with the sauce. Stir it through and cook it in the pan for 1 minute. serve and enjoy!

Healthy tip

Try to balance this meal with a great salad on your next one, to get more complementary nutrients and most of all some Vitamin C!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating