Penne Bolognese

Ingredients

• Ground beef

  80% lean meat / 20% fat, patty, cooked, pan-broiled

  500g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Basil

  Spices, dried

  4 tsp, ground or 6g

• Whole wheat pasta

  Dry

  300g

• Garlic

  Raw

  4 clove or 12g

• Salt

  Table

  4 dash or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
2. Coarsely chop the tomato and transfer to a small bowl. Peel and mince garlic. Sprinkle the tomato chunks with basil, olive oil, garlic, and salt. Mix well and set aside.
3. Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
4. Pour the tomato mixture over the pasta and toss to mix.