Linguine with tomato-meat sauce

4–7

Prep 20 min

Cook 30 min

Serves 6

Scan to get your exact PersonalPoints™ value Whip up this version of a simmered-all-day Sunday gravy any night of the week; it takes only half an hour to cook. Toss it with pasta, use it to make lasagna, or get creative and ladle this meat sauce over a baked potato.

8 oz whole-wheat linguine 2 tsp olive oil 1 large onion, finely chopped 1 medium carrot, finely chopped 3 medium garlic cloves, finely chopped 1 lb (93% lean) ground beef 1 28-oz) can crushed tomatoes in tomato purée ¾ tsp salt ¼ tsp crushed red pepper ½ tsp dried basil 6 tbsp grated Parmesan

1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water before draining. 2. In a 12-inch nonstick skillet, heat the oil on mediumhigh. Add the onion, carrot, and garlic. Cook until the onion is translucent, about 6 minutes, stirring frequently. 3. Add the beef to the skillet and cook until browned, 4 to 5 minutes, breaking up the meat with a wooden spoon. Stir in the tomatoes, salt, red pepper, and basil. Bring to a boil over high heat. Reduce heat to a simmer and cook until the sauce is slightly reduced, about 15 minutes.

4. Add the pasta and toss to coat, stirring in the reserved pasta cooking water as needed to thin the sauce. Before serving, sprinkle with the cheese.

Per serving (about ⅔ cup pasta, ⅔ cup sauce, and 1 tbsp cheese) 296 Cal, 10 g Total Fat, 4 g Sat Fat, 511 mg Sod, 30 g Total Carb, 5 g Sugar, 5 g Fib, 24 g Prot.

please trim to kill widow in step 2 if possible

WHAT’S IN YOUR FRIDGE?

cooked steak

Steak salad

Toss thinly sliced steak with chopped romaine, halved cherry tomatoes, thinly sliced red onion, and light Greek vinaigrette dressing.

Steak fried rice

In a wok, heat canola oil on medium-high. Add frozen mixed vegetables and chopped steak. Drizzle with reduced-sodium soy sauce. Stir in cooked rice and let simmer until hot. Season with salt and black pepper.

Use up whatever other herbs you have (like cilantro, mint, or chives) in this chimichurri.

Check your steak for what direction the grain (the lines of the muscle) is going, and be sure to slice against that (perpendicular to) for the most tender bites.

Don’t be tempted to use the food processor for the herbs. You’re aiming for chopped, not puréed.

Flank steak with chimichurri sauce

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