This Italian drunken noodle recipe has been a family favorite for a while. Great flavors and we end up making a double batch every time we make it.
Ingredients:
- 1 pound lean ground beef or turkey
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes, undrained
- 1 cup low-sodium beef broth
- 1/2 cup dry red wine (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 pound whole-wheat pasta (like spaghetti or fettuccine)
- Freshly grated Parmesan cheese, for serving
Instructions:
Brown the Meat: In a large pot or Dutch oven, brown the ground meat over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
Sauté the Vegetables: Add the onion, carrots, celery, and garlic to the pot and sauté until softened.
Add the Sauce Ingredients: Pour in the crushed tomatoes, beef broth, red wine (if using), oregano, basil, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for about 1-2 hours, or until the sauce has thickened.
Cook the Pasta: While the sauce is simmering, cook the whole-wheat pasta according to package directions. Drain and set aside.
Combine and Serve: Add the cooked pasta to the sauce and toss to coat. Serve immediately, topped with freshly grated Parmesan cheese.
Tips
Choose Lean Protein: Opt for lean ground beef or turkey.
Use Whole-Wheat Pasta: Whole-wheat pasta is higher in fiber and more filling.
Watch Portion Sizes: Be mindful of portion sizes to stay within your WW points budget.
Load Up on Vegetables: Add more vegetables like zucchini, spinach, or mushrooms to increase the nutritional value.
Consider a Lower-Sodium Sauce: If you’re watching your sodium intake, look for low-sodium or no-salt-added crushed tomatoes and broth.
By making these adjustments, you can enjoy a delicious and satisfying meal that aligns with your weight loss goals.