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 c diced tomatoes, (not drained)
• 1/2 cup dry red wine
• 1-2 teaspoons fennel seeds, crushed
• Large pinc crushed red pepper
• 1/4 teaspoon salt, or to taste
• 12 ounces whole-wheat fusilli, or rotini
• 2 tablespoon chopped fresh parsley, (optional)
• 6 tablespoon freshly grated Parmesan cheese, (optional)

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Cooking Directions

Step 1

Cook beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Transfer to a strainer or colander and drain off fat.

Step 2

Heat oil in the skillet over medium-high heat. Add carrots, onion and celery; cook, stirring occasionally, until the onion softens and begins to brown, 4 to 5 minutes. Add mushrooms and garlic; reduce heat to medium and cook, stirring occasionally, until the mushrooms begin to soften, 3 to 4 minutes.

Step 3

Add tomatoes and mash with a potato masher. Add wine, fennel seeds, crushed red pepper, salt and the meat; bring to a simmer. Reduce heat to low; cover and cook, stirring occasionally, until the sauce is slightly thickened and the flavors have developed, about 30 minutes.

Step 4

Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta until just tender, 9 to 11 minutes or according to package directions. Drain and toss with the sauce. Sprinkle with parsley, if desired. Pass Parmesan separately, if using.