This is a yummy ragu with veggies chopped so small you won’t even know they’re there. Serve atop your favorite pasta and enjoy.

Serves 4

1 closed fist = 2 greens, 2 yellows


  • 1lb whole wheat penne pasta
  • 1 tablespoon olive oil
  • 1 lb ground lean beef or turkey
  • 1 medium onion, minced
  • 1 medium carrot, minced
  • 1 stalk celery, minced
  • 4 cloves garlic, minced
  • ¼ teaspoon red chili flakes (optional)
  • ¼ cup double concentrated tomato paste
  • ¼ cup nonfat milk or unsweetened nondairy milk
  • Sea salt
  • Freshly ground black pepper
  • Basil leaves, for serving


  1. Cook pasta until al dente according to package instructions. Reserve 2 cups pasta water. 
  2. Heat oil in a large saucepan or Dutch oven over medium high and add ground meat. Cook until deeply browned about 8-10 minutes. Transfer to a bowl.
  3. Add onions, carrots and celery to the pan. Season with salt. Cook until tender, about 7 minutes.
  4. Add garlic, chili flakes (optional) and tomato paste and cook for another 3 minutes while stirring. 
  5. Return meat to the pot along with the milk and pasta water and simmer for 20 minutes. Season with salt and pepper.
  6. Add pasta to the pot along with fresh basil. Stir well and serve.