Beef Ragu
Easy Roasted Carrots and Broccoli
Ingredients
- 1 (16-oz) pkg spaghetti
- 1 lb ground beef
- 1 (10-oz) pkg frozen seasoning blend (diced onion, bell peppers and celery)
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 cup white wine
- 1 (28-oz) can crushed tomatoes
- 1½ tsp dried crushed rosemary
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, cook beef, seasoning blend, carrots, and garlic in a large Dutch oven over medium heat until beef is browned and crumbly; drain and return to pot.
- Stir in wine; cook until liquid is reduced by half. Stir in crushed tomatoes and rosemary. Simmer 5 minutes. Toss with pasta; season with salt and pepper to taste.
Side Dish Ingredients
- 3 carrots, cut into 2-inch sticks
- 1 head broccoli, cut into florets
- 2 Tbsp olive oil
- 2 cloves garlic, minced
Side Dish Instructions
- Preheat oven to 400°F. Toss carrots, broccoli, oil, garlic, and desired amount of salt and pepper on a large rimmed baking sheet.
- Bake 20 to 25 minutes or until vegetables are browned and tender.
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