Top your favorite pasta with this tasty Chile Meat Sauce.

4 ancho chiles, stems and seeds removed, halved lengthwise
4 New Mexico chiles, stems and seeds removed, halved lengthwise
4 cups beef broth, hot, divided
1 1/2 teaspoons ground cumin
2 teaspoons Mexican oregano
2 tablespoons lard or vegetable oil
2 pounds ground beef, preferably extra-lean
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (28 ounces) crushed, fire-roasted tomatoes
Salt and ground black pepper, to taste
2 pounds dried pasta, any shape, cooked according to package directions, hot
1 cup chopped flat-leaf parsley
1 cup sour cream or crema (optional)

Heat a large Dutch oven over medium-high heat until very hot. Toast chiles, two at a time in the hot pan, opening them up flat and pressing them down with a spatula. In a few seconds when they start to crackle and smell aromatic, flip and toast the other side in the same way. Transfer to a blender. Add 2 cups hot broth, cumin and oregano. Blend to a fine purée. Add lard to the pan and melt over medium-high heat. Add ground beef, and cook until it loses its raw look, breaking up large pieces with a spatula; do not brown. Add the onion and cook until the onion is tender, about 3 minutes. Add garlic and cook another 30 seconds. Stir in the chile purée. Stir until bubbling vigorously; reduce heat to medium. Add reaming broth to the blender and blend to dissolve any of the chile purée clinging to the interior of the blender jar. Stir in crushed tomatoes, and season to taste with salt and pepper. Simmer for about 40 minutes until lightly thickened and flavors have blended. Serve with hot pasta, parsley and sour cream for garnish, if desired.

Calories 268; Total fat 15g; Saturated fat 6g; Cholesterol 48mg; Sodium 490mg; Carbohydrate 17g; Fiber 1g; Protein 13g; Vitamin A 9%DV*; Vitamin C 23%DV; Folate 14%DV; Calcium 3%DV; Iron 24%DV; Potassium 11%DV *Daily Value Serving Size: 2/3 cup