|2 tbsp / 25 ml||canola oil|
|1/2 cup / 125 ml||chopped onion|
|1 lb / 454 g||lean ground beef|
|2 cups / 500 ml||chopped brown mushrooms, cremini or Portobello|
|8||cloves garlic, crushed|
|1/2 tsp / 2 ml||dried oregano|
|1/2 tsp / 2 ml||dried rosemary|
|4 cups / 1 L||freshly diced tomato|
|1/4 tsp / 1 ml||coarse sea salt|
|freshly ground black pepper|
|4 cups / 1 L||baby spinach leaves|
|4 cups / 1 L||cooked whole grain pasta, such as linguine|
|1/2 cup / 125 ml||coarsely chopped fresh basil|
Heat oil in a skillet over medium heat. When pan is hot add onions and sauté until soft, about 8 to 10 minutes. Increase heat to medium-high; add ground beef and mushrooms and sauté until beef is cooked through and mushrooms begin to dry out, about 10 to 12 minutes.
Add garlic, oregano and rosemary; sauté for another minute.
Add tomato, salt and pepper to skillet; stir to combine. Cover and simmer for 20 minutes or until tomatoes have released most of the juices.
In a large serving bowl, toss together cooked pasta and spinach. Top with cooked tomato mixture, toss to coat. Garnish with fresh basil.
Per 1 cup (250 ml) pasta and 1 cup (250 ml) sauce: 502 calories, 37 g protein, 17 g total fat (5 g saturated fat), 55 g carbohydrate, 8 g fibre, 62 mg cholesterol, 313 mg sodium
Source: Leslie Beck's Healthy Kitchen