Directions
- 1Add olive oil to a large pot.
- 2Add grated garlic to the olive oil and mix.
- 3Add tomato paste and cook for 3 to 4 minutes.
- 4Add 93% lean beef and cook it down until fully browned.
- 5Add salt and seasonings.
- 6Add a can of vodka sauce cannellini beans.
- 7Add a can of lentils.
- 8Mix well.
- 9Add beef bone broth.
- 10Add water.
- 11Add a little bit of salt.
- 12Bring it to a gentle simmer.
- 13Add whole wheat pasta straight to the pot.
- 14Cover and cook for about 20 minutes.
- 15Take off the lid and cook for another 5 minutes until thick and creamy.
- 16Add chopped cilantro.
- 17Add whole milk skyr or Greek yogurt.
- 18Add Parmigiano Reggiano.
- 19Mix all the ingredients well.
Ingredients
- 15 g olive oil
- 10 garlic cloves, grated
- 170 g tomato paste
- 448 g lean beef
- 1 tsp coarse salt
- 1 tsp black pepper
- 1 tsp red chili flakes
- 1 tsp Italian seasoning
- 425 g vodka sauce cannellini beans
- 425 g canned lentils
- 16 oz beef bone broth
- 12 oz water
- 336 g whole wheat pasta
- 2 tsp coarse salt
- chopped cilantro
- 120 g whole milk skyr or Greek yogurt
- 30 g parmigiano reggiano
Equipment
potwooden spoonmeasuring spoon
Tips
- This makes 5 servings, and you can easily double or triple the recipe using a large stock pot!
- Makes for a perfect frozen meal prep, and makes hitting protein + fiber goals effortless.
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