Healthy Beef Ragu with Mint

A healthier version of Beef Ragu…with a twist! Fresh mint makes this dish a winner! This may seem like a large amount of sauce…but it is chunky and you can freee leftovers if you have any!


  • 1416 ounces of Petite Pumpkin Pasta (may sub any short shapes with grooves to hold the sauce!)
  • 2 pounds lean ground beef (I used extra lean), browned
  • 2 28 oz. cans of Italian whole tomatoes, diced
  • 2 large carrot, chopped into small pieces
  • 2 celery stalk, chopped into small pieces
  • 1 medium onion, diced
  • 2 cups packed fresh mint, chopped (+ more for garnish)
  • 1/2 t. cumin
  • 1/2 t. ground coriander
  • 1/2 t. red pepper flakes (or more to taste)
  • 12 t. salt
  • 1 t. black pepper
  • Parmesan cheese for garnish


  1. Add meat to large sauce pan and spinkle with salt and pepper. Cook meat over med-high heat until browned and crumbled.
  2. Add carrots, celery, onion and cook for another 5-6 minutes until vegetables are tender.
  3. Add cumin, coriander, and red pepper flakes. Stir until combined.
  4. Add tomatoes and fresh mint and heat to boiling. Reduce heat and simmer for 10 minutes.
  5. While sauce is simmering, cook pasta per the label instructions. Drain.
  6. Add pasta to plates or bowls and top with sauce!
  7. Garnish with extra chopped fresh mint and Parmesan cheese.


The sauce is chunky and I find that different people like varying amounts of sauce on their pasta. I make large batch of sauce so we have plenty! You can freeze the extra and enjoy again later!