- 6 ounces whole wheat tagliatelle
- 1 tablespoon olive oil
- ½ pound 95 percent lean ground beef
- 1 large bell pepper, thinly sliced
- 10 ounces crimini mushrooms, diced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon honey
- 16 ounce container diced tomatoes
- Salt and freshly ground black pepper
- Freshly grated provolone, to top the pasta (optional)
Begin by boiling a large pot of water.
Season with salt and add some whole wheat tagliatelle.
Or substitute: if you can’t find tagliatelle, any wide pasta – such as whole wheat fettuccine, whole wheat linguine, or whole wheat pappardelle – will work.
Cook until the pasta is just cooked through and barely tender, and drain.
While the pasta is cooking, place a knife over a clove of garlic and smash down on the knife with your palm or fist.
Peel off the skin and mince up the garlic
Then cut an onion in half lengthwise and peel of the skin.
Place one half flat-side-down on the cutting board and cut very thin quarter-inch slices of onion.
Grab a bell pepper and place it upright on the cutting board.
Slice down each side of the pepper, creating four pieces.
This makes it easy to discard the stem and seeds.Cut thin slices of pepper.Next, dice up some mushrooms (any variety will do).
Grab a large saute pan and heat a bit of olive oil over medium-high heat.
Cook some 95 percent lean ground beef (grass-fed beef is best) until it begins to brown on the outsides.
Add the garlic and onion and cook a minute more.
Then add the peppers and mushrooms and cook until the peppers are softened.
Season with a bit of salt and pepper. Reduce the heat to medium.
Then add a few secret ingredients that make this meat sauce taste extra flavorful and delicious: honey, tomato paste, dried oregano, and dried thyme.
No need for tons of butter or cream when you’ve added all these tasty herbs and seasonings.
Stir everything and then add some diced tomatoes.
Allow the mixture to simmer for a few minutes.
Then season with salt and pepper.
Stir in the cooked pasta.
And serve yourself a nice big bowl.
This is a crowd-pleasing, filling dish that’s ready in about 30 minutes.