We liked this recipe so much that we thought we might duplicate it at a moment's notice and wanted to have the recipe handy. (And, we’ve changed it up over the years as I update this in 2025.)
For each two people: (multiply as needed)
8 ounces of premium ground beef
8 ounces of fresh pasta, preferably something wide and dense like Pappardelle or homemade fettuccine.
10 ounces of fresh, large Brussels sprouts (discard stems and white inner core saving only the greenest leaves)
2 cloves garlic
4 carrots, peeled
3 stalks celery
1 large yellow onion
1 large bunch rosemary
Small can tomato paste
1/2 c Parmesan cheese, finely grated
Dice the carrot, celery, onion. Crush the garlic. Chop the rosemary leaves (leaves only)
Saute in a pan with 2 tsp. olive oil and stir until softened and fragrant, 2-4 minutes.
Add the tomato paste and cook until fragrant and deep red in color, 2-3 minutes. Note below! You will be adding pasta water in a step below.
Add the ground beef. Season with salt and pepper, breaking up meat and browning, 4-6 minutes.
Take off the heat while pasta cooks.
Add the pasta to boiling salted water and cook al dente, 3-4 minutes (unless dry pasta and cook a minute shy of the directions).
Reserve 1-1/2 cups of the pasta liquid and then drain the pasta completely.
Put the bowl of leaves in the microwave for 45 seconds to soften them before adding to the pan.
Add pasta and 3/4 to 1 cup of the liquid to the meat sauce, cooking for 2-3 minutes until all is coated, thick and combined.
Add the Brussels sprout leaves and all put a pinch of the Parmesan to the pan.
Cook and coat 1-2 minutes. Add more of the pasta water if this is too dry. Season again with salt and pepper. Plate and garnish with the rest of the Parmesan.
Delicious and filling! And good for you, too. About 700 calories per serving.
Shopping list for Four: 1 pound of fresh, premium ground beef 1 pound of fresh pasta, preferably something wide and dense like Pappardelle; 12 or more ounces of fresh, large Brussels sprouts (discard stems and white inner core saving only leaves) 4 cloves garlic 8 carrots 4 stalks celery 2 large yellow onions 2 large bunches rosemary 2 cans tomato paste 2/3 c. Parmesan cheese, finely grated
Add pasta and 3/4 to 1 cup of the liquid to the meat sauce, cooking for 2-3 minutes until all is coated, thick and combined.
Add the Brussels sprout leaves and all put a pinch of the Parmesan to the pan.
Cook and coat 1-2 minutes. Add more of the pasta water if this is too dry. Season again with salt and pepper. Plate and garnish with the rest of the Parmesan.
Delicious and filling! And good for you, too. About 700 calories per serving.
Shopping list for Four: 1 pound of fresh, premium ground beef 1 pound of fresh pasta, preferably something wide and dense like Pappardelle; 12 or more ounces of fresh, large Brussels sprouts (discard stems and white inner core saving only leaves) 4 cloves garlic 8 carrots 4 stalks celery 2 large yellow onions 2 large bunches rosemary 2 cans tomato paste 2/3 c. Parmesan cheese, finely grated
