Hearty Vegetable Beef Ragout Recipe

Hearty Vegetable Beef Ragout Recipe photo by Taste of Home

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This recipe is healthy yet satisfying, quick yet delicious. I can have a hearty meal on the table in under 30 minutes, and one that my children will gobble up! If you are not fond of kale, stir in baby spinach or chopped broccoli instead. —Kim Van Dunk, Caldwell, New Jersey

This recipe is:

Healthy

Quick

Diabetic Friendly

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Hearty Vegetable Beef Ragout Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

4 cups uncooked whole wheat spiral pasta
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 large onion, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 jar (24 ounces) meatless spaghetti sauce
2 cups finely chopped fresh kale
1 package (9 ounces) frozen peas, thawed
3/4 teaspoon garlic powder
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Directions

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until kale is tender. Drain pasta; stir into sauce. Serve with cheese if desired. Yield: 8 servings.

Nutritional Facts 1-1/2 cups (calculated without cheese) equals 302 calories, 5 g fat (2 g saturated fat), 35 mg cholesterol, 837 mg sodium, 43 g carbohydrate, 7 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

Originally published as Hearty Vegetable Beef Ragout in Healthy Cooking October/November 2012, p46