Name: One Pot Beef, Bean & Lentil Ragú
Yield: 5 servings
Ingredients: 10 garlic cloves, grated; Chopped cilantro, basil, or parsley; 448g (16oz) 93% beef; 15g (1 Tbsp) olive oil; 170g (1 small can) tomato paste; 1 tsp coarse salt (for ragú); 1 tsp black pepper; 1 tsp red chili flakes; 1 tsp Italian seasoning; 425g canned cannellini beans in vodka sauce; 425g canned lentils; 336g (12oz) whole wheat pasta; 2 tsp coarse salt (for pasta cooking); 450ml (16oz) bone broth; 336ml (12oz) water; 120g (1/2 cup) whole milk skyr or Greek yogurt; 30g parmigiano reggiano

One Pot Beef, Bean & Lentil Ragú

Step 1: Base

Heat 15g (1 Tbsp) of olive oil in a large pot. Add 10 grated garlic cloves and 170g (1 small can) of tomato paste. Cook for 3 to 4 minutes.

Step 2: Browning the Meat

Add 448g (16oz) of 93% lean beef to the pot and cook until fully browned.

Step 3: Flavor and Texture

Season the beef with 1 tsp coarse salt, 1 tsp black pepper, 1 tsp red chili flakes, and 1 tsp Italian seasoning. Mix in 425g of canned cannellini beans in vodka sauce and 425g of canned lentils.

Step 4: Cooking the Pasta

Pour in 450ml (16oz) of bone broth and 336ml (12oz) of water. Add 2 tsp of coarse salt and bring the mixture to a gentle simmer. Add 336g (12oz) of whole wheat pasta directly into the pot.

Step 5: Simmering

Cover the pot and cook for approximately 20 minutes. Remove the lid and continue to cook for another 5 minutes until the ragú reaches a thick and creamy consistency.

Step 6: Finishing Touches

Turn off the heat and stir in 120g (1/2 cup) of whole milk skyr (or Greek yogurt), 30g of parmigiano reggiano, and chopped cilantro, basil, or parsley. Mix well to combine all flavors.