Whole-Wheat Fusilli with Beef Ragu
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.
Source: EatingWell Magazine, Spring 2004
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Prepare through step 3. Cover and refrigerate the sauce for up to 2 days or freeze for up to 3 months.
If you're only serving 2 or 3 people, toss half the sauce with 6 ounces cooked pasta; freeze the remaining sauce. If you're serving more than 6 or are just feeling industrious, you can easily double the sauce recipe
Pasta cooked al dente has a lower glycemic index than overcooked pasta, and whole-wheat choices are lower than white.
Nutrition Facts
Serving Size: about 1 1/3 cups
Per Serving:
306 calories; protein 15.3g; carbohydrates 52.2g; dietary fiber 7.6g; sugars 5.5g; fat 2.8g; saturated fat 1g; cholesterol 23.4mg; vitamin a iu 3754.3IU; vitamin c 18.7mg; folate 18.1mcg; calcium 47.1mg; iron 1.7mg; magnesium 17.3mg; potassium 585.6mg; sodium 165.1mg; thiamin 0.1mg.
Exchanges:
3 starch, 1 vegetable, 1 lean protein