Don’t we just love a pasta moment?

I enjoy swapping regular pasta for Palmini pasta. It’s like sneaking spinach in your smoothie, BUT it also scratches that comfort food itch.

I’ve made a few other recipes that I usually pair with Palmini including cheese stuffed turkey meatballs and garlic turkey meatballs.

I LOVE meatballs, but it’s time to mix it up a bit.

Instead of turkey, I used beef in this recipe. Ground beef is a great source of heme! Heme is an iron rich molecule that’s an important part of ground beef. Non-heme is found in plant based foods. Heme is more easily absorbed and therefore a large source of dietary iron.

Recipe

• 1 lb ground beef
• 1 cup portobello mushrooms, diced
• 1 cup white onion
• 1/3 cup celery
• 2 T EVOO
• 1/3 cup grated parmesan
• pinch of nutmeg
• 1/4 tsp cinnamon
• 1 tsp black pepper
• 2 tsp garlic paste
• 1 jar tomato sauce

Directions

1. In a large skillet, heat the olive oil. Add the mushrooms, white onion, and celery until the onions become soft. Raise the heat to high and add ground beef.
2. Saute until the meat isn’t pink. Add tomato sauce, garlic paste, parmesan, and seasonings and heat on low until the sauce thickens.
3. Enjoy!