Source: Dreamfields

Oregano and red chili peppers bring all the flavors together in this tomato based meat sauce.

Servings

13.25 oz Dreamfields Penne Rigate
2 tbsp extra virgin olive oil
1 cup fresh chopped onion
3 medium garlic cloves , minced
16 oz extra lean ground beef (5% fat)
8 oz tomato sauce, low sodium
0.5 cup red wine , optional
1 tsp ground oregano
2 cup fresh chopped spinach , frozen, well thawed and drained spinach may be substituted
3 tbsp fresh basil
0.5 tsp hot red pepper flakes
1 tsp kosher salt , or more to taste
0.5 cup grated Parmesan cheese

1 Cook the pasta according to package directions.
2 Meanwhile, heat oil in a large heavy skillet. Saute the onion and garlic, stirring for 5 minutes.
3 Stir in the beef and cook until it is no longer pink, stirring often.
4 Stir in the tomato sauce and the wine. Cook on high heat for 5 minutes, stirring often.
5 Stir in the oregano, spinach, basil and pepper. Cook for 3 minutes. Season with salt.
6 Toss sauce with pasta and sprinkle cheese on top.

NOTE: Although Dreamfields' pastas contain 42g of carbohydrates per 2-ounce serving, Dreamfields calculates only 5g "digestible carbs" because of the unique formulation they use. The Nutrition Facts for this recipe are based on that 5g per serving calculation. Please visit www.dreamfieldsfoods.com for more information.