Beef and Kale Bolognese

• 45 min
• 6 SERVINGS
• 460 Cal
• 28 g Protein

Ingredients:

• 1 pound Ground Beef (96% lean or leaner)
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cups shredded kale
• 2 cans (6 ounces each) no-salt added tomato sauce
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper
• 1 package (16 ounces) uncooked Pappardelle pasta
• 2 tablespoons reduced-fat grated Parmesan cheese
• 2 tablespoons thinly sliced fresh basil

Cooking:

1. Heat oil in stockpot over medium heat until hot. Add Ground Beef, onion and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. 
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Stir in celery and carrots; cook 3 to 5 minutes. Add kale, tomato sauce, salt and peppers; simmer 10 minutes to develop flavors, stirring occasionally. Meanwhile, cook pasta according to package directions.
3. Serve sauce over pasta; garnish with Parmesan cheese and basil.