Prep time: 20 minutes
Total time: 35 minutes   
Serves 4
Per serving: 769 calories

Ingredients:

• 1 tsp olive oil
• 2 carrots, finely chopped
• 2 garlic cloves, minced
• 500 g extra lean ground beef
• 1 cup red wine
• 1 cup low-sodium beef broth
• 156 mL can tomato paste
• 1/2 tsp salt
• 450 g linguine
• 1/2 cup grated parmesan
• 1/4 cup chopped parsley

Method:

Heat olive oil in a large non-stick pan over medium-high. Add carrots and garlic cloves. Cook until carrots begin to soften, for 3 to 5 minutes.

Crumble in the ground beef. Cook, stirring often, until no pink remains, for about 5 minutes. Add the red wine, beef broth, tomato paste and 1/2 tsp salt.

Boil, then reduce heat to medium-low. Simmer until thickened, for about 13 to 15 minutes.

Cook linguine in a large pot of boiling water, following package directions but omitting salt, until tender, for about 7 to 8 minutes. Drain and return pasta to pot.

Add bolognese sauce and stir to coat. Sprinkle with parmesan and parsley.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire