1To a large pot, add grated garlic to olive oil, along with tomato paste, and cook that for 3 to 4 minutes.
2Add in 448g of 93% lean beef and cook that down until fully browned.
3Add in 1 tsp of salt and 1 tsp each of black pepper, red chili flakes, and Italian seasoning.
4Add in 425g of vodka sauce cannellini beans along with 425g of lentils.
5To cook the pasta, add in 450ml of beef bone broth and 336ml of water, then add 2 tsp of salt.
6Bring the liquid to a gentle simmer.
7Add in 336g of whole wheat pasta straight to the pot.
8Cover and cook for about 20 minutes.
9Take off the lid and cook for another 5 minutes until it looks thick and creamy.
10Finish it off by adding some chopped cilantro, 120g of whole milk skyr or Greek yogurt, and 30g of Parmigiano Reggiano.
11Give that all a mix and let those flavors combine.
Ingredients
15 g olive oil
10 grated garlic cloves
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 potstock pot
Tips
If you can't find canned cannellini beans in vodka sauce, use a plain can of cannellini beans, 1 cup of store-bought vodka sauce, and 1 Tbsp of olive oil.
This recipe makes 5 servings and can easily be doubled or tripled using a large stock pot for meal prep.
It's perfect for frozen meal prep and helps in hitting protein and fiber goals.