Ingredients:

  • 1 lb (450g) lean ground beef (93% lean)
  • 1 medium onion, finely diced (150g)
  • 3 cloves garlic, minced (15g)
  • 1 tbsp (15ml) olive oil
  • 1 can (400g) crushed tomatoes (no salt added)
  • 2 cups (480ml) low-sodium beef broth
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) black pepper
  • 1/2 tsp (3g) sea salt
  • 8 oz (225g) whole-wheat elbow macaroni or shells
  • 1 cup (115g) shredded part-skim mozzarella
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch deep skillet. Add the lean ground beef, pressing it flat, and cook undisturbed until mahogany-colored and crisp on the edges. Stir in the diced onion and cook until translucent, then add the minced garlic and cook for 60 seconds until fragrant.
  2. Pour in the crushed tomatoes, beef broth, oregano, paprika, salt, and pepper. Stir well, scraping the bottom of the pan to release the browned beef bits (fond), and bring the mixture to a gentle simmer.
  3. Stir in the dry whole-wheat pasta. Reduce heat to medium-low, cover the skillet, and simmer, stirring occasionally, for 10–12 minutes or until the pasta is al dente and the sauce has thickened.
  4. Remove the skillet from heat. Sprinkle shredded mozzarella evenly over the top and cover for 2 minutes until the cheese is fully melted. Garnish with fresh parsley before serving.