Prep Time: 10 min. Cook Time: 40 min. Yields 6 servings
2 Tablespoons olive oil
1/2 onion, peeled and chopped fine
2 cloves garlic, peeled and chopped fine
2 stalks celery, chopped fine
1/2 pound lean grass-fed ground beef
1/2 cup dry red wine
Two 28-ounce cans crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon nutmeg
1/2 teaspoon dried red pepper flakes
4 tablespoons mascarpone cheese
One 1-pound box whole-grain pasta of choice
Parmesan cheese, grated
In a large skillet, heat the oil over medium heat. Add the onion, garlic, and celery, and cook until soft, about 5 minutes, stirring frequently. Add the beef to the pan and brown, about 5 minutes. Pour in the wine. Cook, stirring until the wine is cooked off (about 5 minutes). Then pour the crushed tomatoes into the skillet. Add the oregano, nutmeg, and red pepper to the skillet. Simmer, stirring occasionally, until thick, about 25 minutes. Stir in the mascarpone cheese just before serving. While the sauce is simmering, cook the pasta as directed. Drain and toss with the sauce.
Sprinkle with Parmesan cheese, as desired.
Per serving: Calories 528 (From Fat 168); Fat 19 (Saturated 7g); Cholesterol 41mg; Sodium 402mg; Carbohydrate 77g (Dietary Fiber 12g); Protein 23g.
Note: You don’t need to use the wine in this recipe if you don’t want to. You can add broth or water instead or forgo the additional liquid altogether.
Recipe taken from Cancer Nutrition & Recipes For Dummies.