lightened-up bolognese

This hearty pasta dish is made up of a few simple ingredients, all balanced to make each other shine. With lots of vegetables, lean meat, and pasta, this is the essential one-pot dinner. Make the sauce ahead and freeze.

Yield 6 servings • Prep Time 5 minutes • Cook Time 25 minutes

1 lb flat, wide pasta, such as pappardelle or broken lasagna noodles

1 tbsp olive oil

2 oz pancetta, finely chopped

½ cup chopped onion

½ cup chopped carrots

½ cup chopped celery

2 cloves garlic, chopped

1 tsp kosher salt

½ tsp freshly ground black pepper

1 tsp dried oregano

1 lb 90% lean ground beef

½ (28oz) can crushed tomatoes

1. Cook pasta in a large (5½- to 7¼-quart) Dutch oven according to package directions. Reserve 1 cup of the cooking liquid, then drain, and set cooked pasta and reserved water aside.

2. Return the Dutch oven to the stove and heat the olive oil over medium-high heat. Add the pancetta and cook for 3 to 5 minutes until crispy.

3. Add the onion, carrots, celery, and garlic to the pot. Season with salt, pepper, and oregano and cook for 5 minutes, until vegetables begin to soften.

4. Add the beef and cook, breaking it up with a spoon until browned, then add tomatoes. Bring to a simmer and cook for 10 minutes (or longer if desired). Add pasta and ½ of the pasta water; toss to coat in the sauce. Add more pasta water if needed and cook for an additional 1 to 2 minutes. Serve hot.

5. Store leftovers in an airtight container in the refrigerator for up to 4 days. Sauce can be stored in the freezer for up to 3 months.

TIP For some extra heat, serve with a big pinch of red pepper flakes.

VARIATION For a vegan version, omit the pancetta and replace the ground beef with crumbled tempeh.

NUTRITION PER SERVING

Calories 514 • Total Fat 16g • Saturated Fat 5.5g • Cholesterol 75mg • Sodium 530mg • Total Carbohydrate 62g • Dietary Fiber 4g • Sugars 3g • Protein 34g