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Whole-Wheat Fusilli with Beef Ragu

Spring 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.6 (12 votes)

This chunky, full-bodied sauce is a good match for hearty whole-wheat pasta. We've augmented a little lean ground beef with mushrooms to get a rich, meaty sauce that has a minimum of saturated fat.



READER'S COMMENT:
"I rated this recipe "great" because it is a tasty, basic recipe that I can vary each time that I make it by changing the type and the amount of meat, the spices, the vegetables, etc. I added more vegetables. If I do that again, I would...
Whole-Wheat Fusilli with Beef Ragu Recipe

2 Reviews for Whole-Wheat Fusilli with Beef Ragu

02/11/2010
Anonymous

I rated this recipe "great" because it is a tasty, basic recipe that I can vary each time that I make it by changing the type and the amount of meat, the spices, the vegetables, etc. I added more vegetables. If I do that again, I would add more tomato to get more sauce. I liked the taste of fennel so I didn't find it too strong. Oregano would be a good substitute.

Comments
01/31/2010

This dish was average. It lacked flavor. Perhaps it would be better with italian sausage instead of beef? Anyhow, I'm going to try something else.

Also, the fennel was a bit much. I only used 1 tsp and it was a bit overpowering.

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