Ingredients

8 ounces  90%-lean ground beef 1 teaspoon  extra-virgin olive oil 2   medium carrots, chopped 1   medium onion, chopped 1 stalk  celery, chopped 6 ounces  cremini or baby bella mushrooms, wiped clean and coarsely chopped (2 cups) 2 cloves  garlic, minced 1 28-ounce can  diced tomatoes (not drained) 1/2 cup  dry red wine 1-2 teaspoons  fennel seeds, crushed Large pinch of   crushed red pepper 1/4 teaspoon  salt, or to taste 12 ounces  whole-wheat fusilli or rotini 2 tablespoons  chopped fresh parsley (optional) 6 tablespoons  freshly grated parmesan cheese (optional) Tip: If you're only serving 2 or 3 people, toss half the sauce with 6 ounces cooked pasta; freeze the remaining sauce. If you're serving more than 6 or are just feeling industrious, you can easily double the sauce recipePasta cooked al dente has a lower glycemic index than overcooked pasta, and whole-wheat choices are lower than white.

Description

Whole-Wheat Fusilli With Beef Ragu, Recipe

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