beef ragu with broccoli ziti


1 tablespoon olive oil
8 ounces ground sirloin
1 medium yellow onion, chopped
1 medium carrot, cut into 1/4-inch dice
1 medium celery rib, cut into 1/4-inch dice
2 cloves garlic, minced
1 (28-ounce) can no-salt added crushed tomatoes
2 teaspoons italian seasoning
1/4 teaspoon crushed hot red pepper
6 servings of broccoli ziti
6 tablespoons freshly grated Parmesan cheese (optional)


Heat the oil in a medium saucepan over medium-high heat. Add the beef and cook, stirring occasionally and breaking up the ground sirloin with the side of the spoon, until the meat loses its raw look, about 7 minutes. Stir in the onion, carrot, celery, and garlic. Reduce the heat to medium and cover. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Stir in the tomatoes, italian seasoning, and hot pepper and bring to a boil. Reduce the heat to medium-low and simmer, stirring often, until the sauce has reduced slightly, about 45 minutes. Divide the hot broccoli ziti among six deep bowls. Top each with an equal amount of sauce and sprinkle with 1 tablespoon Parmesan cheese, if using. Serve hot.

nutritional information
Calories: 325(N/A from fat); Fat: 10g (sat N/A, mono N/A, poly N/A); Protein: 23g; Cholesterol: 47mg; Calcium: N/A; Sodium: 124mg; Fiber: 6g; Iron: N/A; Carbohydrates: 38g

yield: 6 servings (serving size: 1 bowl)
time: 1 1/2 hours
source: Everyday DASH Diet Cookbook, p. 89

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