Whole-Wheat Spaghetti with Ragu Sauce

Whole-Wheat Spaghetti with Ragu Sauce

Ingredients:
· 1 box whole-wheat spaghetti
· 1 tablespoon extra-virgin olive oil
· 1 medium onion, chopped fine
· 1 large carrot, chopped fine
· 1 stalk celery, chopped fine
· 4 cloves garlic, minced
· 1 teaspoon oregano
· 1 teaspoon basil
· 1 teaspoon marjoram
· 1 pound lean ground beef
· 1 28-ounce can crushed tomatoes, no salt added
· 1/2 teaspoon salt
· 1/4 cup flat-leaf parsley, chopped
· 1/2 cup grated Parmesan cheese

Directions:
1. Cook spaghetti according to package directions. Drain.
2. While pasta cooks, heat oil in large skillet over medium heat. Add onion, carrot,
and celery and cooking, stirring occasionally, until onion turns translucent, about 5
minutes. Add in garlic and seasonings, and cook for another 30 seconds.
3. Add beef and cook, stirring, until meat is browned and no longer pink, about 4-5
minutes. Add crushed tomatoes and continue to cook, stirring occasionally, until
sauce thickens, about 5 minutes. Season with salt and add parsley.
4. To serve, plate 1 cup of pasta, top with sauce and sprinkle with Parmesan cheese.
Note: Sauce can be made ahead and kept in the refrigerator for up to 3 days.