Ingredients
Easy preparation and clean-up. Fast.
1/2 kilo of ground beef (low fat)
1 jar (500g) of pasta sauce (tomato)
3 medium mushrooms, chopped (optional)
4 cups pasta (Penne, or Fusilli, for example)
Parmesan cheese
Method
1. Heat olive oil in a large non-stick pot.
2. Add ground beef, then mushrooms. Cook, breaking up lumps until brown and crumbly, about 6 minutes.
3. Reduce heat to medium and add pasta sauce to beef and mushrooms.
4. Add 3 cups of water to the pot, and mix together. Add pasta and stir again.
5. Bring temperature of stove to just below the boiling point and cook, for 15 minutes, stirring frequently so pasta does not stick to the bottom.
6. Add 1 more cup of water and continue cooking until pasta is al dente.
Recipe Stars
Cooked pasta contains about a quarter of daily recommended intakes of vitamins B1 and B9, half the recommended intake of selenium, and 10 percent of our iron requirements.
Ground beef is high in iron and zinc and protein.
Pasta sauce (tomato) has high amounts of lycopene's (antioxidant) that can help to reduce inflammation.