Don’t we just love a pasta moment?
I enjoy swapping regular pasta for Palmini pasta. It’s like sneaking spinach in your smoothie, BUT it also scratches that comfort food itch.
I’ve made a few other recipes that I usually pair with Palmini including cheese stuffed turkey meatballs and garlic turkey meatballs.
I LOVE meatballs, but it’s time to mix it up a bit.
Instead of turkey, I used beef in this recipe. Ground beef is a great source of heme! Heme is an iron rich molecule that’s an important part of ground beef. Non-heme is found in plant based foods. Heme is more easily absorbed and therefore a large source of dietary iron.
Recipe
- 1 lb ground beef
- 1 cup portobello mushrooms, diced
- 1 cup white onion
- 1/3 cup celery
- 2 T EVOO
- 1/3 cup grated parmesan
- pinch of nutmeg
- 1/4 tsp cinnamon
- 1 tsp black pepper
- 2 tsp garlic paste
- 1 jar tomato sauce
Directions
- In a large skillet, heat the olive oil. Add the mushrooms, white onion, and celery until the onions become soft. Raise the heat to high and add ground beef.
- Saute until the meat isn’t pink. Add tomato sauce, garlic paste, parmesan, and seasonings and heat on low until the sauce thickens.
- Enjoy!
