1 HRS 45 MINS
Time to Cook
Step 1Heat 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.
Step 2In 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.
Step 3Return 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 adapted fromThe Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Nutrition information per serving: 313 Calories; 117 Calories from fat; 13g Total Fat (6 g Saturated Fat; 3 g Monounsaturated Fat;) 88 mg Cholesterol; 1014 mg Sodium; 14 g Total Carbohydrate; 2.4 g Dietary Fiber; 33 g Protein; 5.2 mg Iron; 7.4 mg NE Niacin; 0.5 mg Vitamin B6; 2.2 mcg Vitamin B12; 6.3 mg Zinc; 19.8 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.