Beef Ragu

• salt
• Pepper
• 1 tsp. Extra virgin olive oil
• 1 lb. lean (93-percent) ground beef
• 1 large carrot
• 1 large stalk celery
• 1 small onion
• 1/4 tsp. ground cumin
• 1/4 tsp. ground coriander
• 1 pinch crushed red pepper
• 1 can no-salt-added fire-roasted diced tomatoes
• 1 package whole-grain penne
• 1 c. packed fresh mint leaves

1. Heat covered 6-quart pot of water to boiling on high.
2. Add 2 teaspoons salt.
3. In 12-inch skillet, heat oil on high.
4. Add beef in even layer.
5. Sprinkle with 1/4 teaspoon each salt and freshly ground black pepper.
6. Cook 2 minutes or until browned; stir, breaking into pieces.
7. Add carrot, celery, and onion.
8. Cook 5 minutes or until tender and golden, stirring occasionally.
9. Add cumin, coriander, and red pepper.
10. Cook 30 seconds, stirring.
11. Stir in tomatoes; heat to boiling.
12. Reduce heat to maintain steady simmer.
13. Simmer 10 minutes.
14. Meanwhile, add penne to boiling water.
15. Cook 1 minute less than minimum time label directs.
16. Drain; return to saucepot.
17. Stir in tomato sauce; cook on medium 2 minutes or until pasta is al dente and well coated, stirring.
18. Stir in mint and 1/4 teaspoon each salt and black pepper.

salt, pepper, extra virgin olive oil, lean, carrot, stalk celery, onion, ground cumin, ground coriander, red pepper, nosalt, penne, mint

Taken from www.delish.com/recipefinder/beef-ragu-recipe-ghk0511 (may not work)