Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
Directions
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.
Serve warm.
Serves 4.
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