Pasta Bolognese

Ingredients

• Whole wheat pasta

  Cooked

  60g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

• Salt

  Table

  1 dash or 0.4g

• Ground beef

  90% lean meat / 10% fat, raw

  110g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

Directions

1. In a dutch oven or large skillet over medium heat, cook the bacon until lightly crisped. Mix in the onion, celery, and garlic, and season liberally with salt and pepper. Mix in ¼ teaspoon red chili flakes (or powder), adding slightly more if you prefer more heat in your sauce. Cook together until the onion has softened, about 5 minutes.
2. Add in the ground chuck. Cook, breaking up the meat with a wooden spoon, for 5-10 minutes or until browned all over. Once browned, stir in the tomato paste, crushed tomatoes, chicken stock, and thyme.
3. Bring the mixture to a boil, then reduce to a simmer, cover, and cook for 5 minutes. Then, uncover, remove the thyme sprigs, stir the pasta in, and continue to simmer for 15 minutes or until the pasta is cooked through and the sauce has thickened, stirring occasionally.
4. Stir in the milk, parmesan cheese, and shredded basil, and adjust the seasonings to taste. Serve with additional basil, to garnish.

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