2 pounds Ground Beef (95% lean)
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
1 cup sliced cremini mushrooms
3 ounces pancetta, finely chopped
2 ounces prosciutto, finely chopped
3 tablespoons minced garlic
1 cup dry red wine
2 cans (14 to 14-1/2 ounces each) ready-to-serve beef broth
3/4 cup dried porcini mushrooms, broken into small pieces (about 1 ounce)
3/4 cup chopped sun-dried tomatoes, not packed in oil
1/3 cup tomato paste
1 tablespoon sugar
1 tablespoon chopped fresh thyme
8 cups hot cooked pasta
Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from stockpot with slotted spoon; season with salt and pepper. Set aside. Pour off drippings.
In same stockpot, heat oil over medium heat until hot. Add onion, cremini mushrooms, pancetta, prosciutto and garlic; cook 8 to 10 minutes or until onion is tender and most of the liquid has evaporated, stirring occasionally. Add wine; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until liquid is reduced by half.
Return beef crumbles to stockpot. Stir in broth, porcini mushrooms, sun-dried tomatoes, tomato paste, sugar and thyme; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 10 to 15 minutes or until sauce thickens. Stir in additional sugar, as desired. Serve over pasta.
Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Nutrition information per serving: 313 calories; 13 g fat (6 g saturated fat; 3 g monounsaturated fat); 88 mg cholesterol; 1014 mg sodium; 14 g carbohydrate; 2.4 g fiber; 33 g protein; 7.4 mg niacin; 0.5 mg vitamin B6; 2.2 mcg vitamin B12; 5.2 mg iron; 19.8 mcg selenium; 6.3 mg zinc.