One Pot Beef, Bean & Lentil Ragú
Directions
- 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.
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