One Pot Beef, Bean & Lentil Ragú
Directions
- 1To a large pot, add grated garlic to olive oil along with tomato paste.
- 2Cook the garlic and tomato paste for 3 to 4 minutes.
- 3Add a pound of 93% lean beef and cook it down until fully browned.
- 4Add salt and seasonings.
- 5Add a can of vodka sauce cannellini beans along with a can of lentils.
- 6To cook the pasta, add beef bone broth and water to the pot.
- 7Add a little bit of salt.
- 8Bring the liquid to a gentle simmer.
- 9Add whole wheat pasta straight to the pot.
- 10Cover and cook for about 20 minutes.
- 11Take off the lid and cook for another 5 minutes until it looks thick and creamy.
- 12To finish it off, add some chopped cilantro, whole milk skyr or Greek yogurt, and Parmigiano Reggiano.
- 13Give everything a mix and let the flavors combine.
Ingredients
- 15 g olive oil
- 10 garlic cloves, grated
- 170 g tomato paste
- 448 g 93% lean beef
- 1 tsp coarse salt
- 1 tsp Black pepper
- 1 tsp red chili flakes
- 1 tsp Italian seasoning
- 425 g canned cannellini beans in vodka sauce
- 425 g canned lentils
- 336 g whole wheat pasta
- 2 tsp coarse salt
- 450 ml bone broth
- 336 ml water
- 120 g whole milk skyr or Greek yogurt
- 30 g parmigiano reggiano
- Chopped cilantro, basil, or parsley
Equipment
large pot
Tips
- If you can't find canned cannellini beans in vodka sauce, use a plain can of cannellini beans + 1 cup store-bought vodka sauce + 1 Tbsp olive oil.
- You can easily double or triple the recipe using a large stock pot.
- This recipe is perfect for frozen meal prep.
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