Ingredients:

  • 12 oz (340 g) Protein Pasta (Rigatoni or Penne)
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil
  • 1 lb (450 g) Lean Ground Beef (93/7)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Italian Herbs (Oregano, Basil)
  • Salt and Black Pepper, to taste
  • 2 Tbsp (30 ml) Tomato Paste
  • 5 oz can (411 g) Crushed Tomatoes
  • 1 cup (240 ml) Low Sodium Beef Broth
  • 1 cup (225 g) Low-Fat Cottage Cheese
  • 1/4 cup (30 g) Grated Parmesan Cheese
  • 1/4 cup (60 ml) Skim Milk or Water
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Boil the Water: Fill a large pot with salted water and bring it to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente. Reserve 1 cup (240 ml) of pasta water before draining.
  2. Brown the Beef: Heat the olive oil in the large skillet over medium-high heat. Add the ground beef and break it up. Cook until it’s properly browned and rendered—aim for a deep brown crust. Drain off any excess fat if needed.
  3. Sauté Aromatics: Reduce heat to medium. Add the diced onion to the beef mixture and sauté for 5 minutes until soft and translucent. Add the minced garlic and Italian herbs and cook for 1 minute until fragrant.
  4. Build the Base: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly against the bottom of the pan. Deglaze the pan with a splash of the beef broth, scraping up any fond (browned bits).
  5. Simmer the Sauce: Pour in the remaining beef broth and the crushed tomatoes. Season heavily with salt and pepper. Bring to a simmer, then reduce heat to low and let the sauce gently bubble while you prepare the cream base (about 8–10 minutes).
  6. Create the Cream Base (The Blend): In a separate blending cup or small blender, combine the cottage cheese, Parmesan, and skim milk/water. Blend on high until the mixture is completely smooth and resembles thick, heavy cream. Ensure there are no lumps.
  7. Incorporate the Protein Cream: Pour the smooth cottage cheese mixture directly into the simmering beef sauce. Stir well to combine. The sauce should immediately thicken and turn a lighter, creamy orange colour. Taste and adjust seasoning.
  8. Combine Pasta and Sauce: Drain the cooked pasta, reserving the starchy water. Add the pasta directly into the sauce skillet.
  9. Adjust Consistency: If the sauce looks too thick, add the reserved pasta water, one tablespoon at a time, until the sauce perfectly coats the pasta.
  10. Serve: Garnish generously with fresh chopped parsley and a final sprinkle of Parmesan.