One Pot Beef, Bean & Lentil Ragú
One Pot Beef, Bean & Lentil Ragú
Ingredients
- 1 tablespoon olive oil
- 10 garlic cloves, grated
- 170 g tomato paste, 1 small can
- 448 g lean ground beef, 93% lean (or Impossible Ground Beef)
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1 teaspoon red chili flakes
- 1 teaspoon Italian seasoning
- 1 can vodka sauce cannellini beans, e.g., Heyday Canning Co. Tomato alla Vodka Cannellini Beans (15.2 oz / 430g), or plain cannellini beans with vodka sauce
- 1 can lentils, e.g., Westbrae Natural Organic Lentils No Salt Added (13.4 oz / 380g)
- 16 oz beef bone broth, (or vegetable broth)
- 12 oz water
- 336 g whole wheat pasta, e.g., Patagonia Provisions Organic Shells or Barilla Protein+ Farfalle
- as needed cilantro, chopped
- 1/2 cup whole milk skyr or Greek yogurt
- 30 g Parmigiano Reggiano, grated
Instructions
- 1
To a large pot, add the olive oil and heat over medium heat.
⏱️ 1 min
- 2
Add the grated garlic cloves and cook for 3 to 4 minutes, stirring occasionally, until fragrant.
⏱️ 4 min
- 3
Add the tomato paste and cook for another 3 to 4 minutes, stirring with a wooden spoon, allowing it to deepen in color.
⏱️ 4 min
- 4
Add the lean ground beef (or Impossible Ground Beef) to the pot. Cook, breaking it up with the spoon, until it is fully browned.
⏱️ 8 min
- 5
Stir in the coarse salt, black pepper, red chili flakes, and Italian seasoning.
⏱️ 1 min
- 6
Add the can of vodka sauce cannellini beans and the can of lentils to the pot.
⏱️ 1 min
- 7
Pour in the beef bone broth (or vegetable broth) and water. Add a little bit more salt to taste.
⏱️ 1 min
- 8
Bring the mixture to a gentle simmer.
⏱️ 3 min
- 9
Add the whole wheat pasta directly to the pot, ensuring it is submerged in the liquid.
⏱️ 1 min
- 10
Cover the pot and cook for approximately 20 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 20 min
- 11
Remove the lid and continue to cook for another 5 minutes, or until the ragú has thickened and become creamy.
⏱️ 5 min
- 12
Stir in the chopped cilantro, whole milk skyr or Greek yogurt, and grated Parmigiano Reggiano.
⏱️ 2 min
- 13
Mix everything well to combine the flavors. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Beef, Bean & Lentil Ragú
- 1 tablespoon olive oil
- 10 garlic cloves, grated
- 170 g tomato paste, 1 small can
- 448 g lean ground beef, 93% lean (or Impossible Ground Beef)
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1 teaspoon red chili flakes
- 1 teaspoon Italian seasoning
- 1 can vodka sauce cannellini beans, e.g., Heyday Canning Co. Tomato alla Vodka Cannellini Beans (15.2 oz / 430g), or plain cannellini beans with vodka sauce
- 1 can lentils, e.g., Westbrae Natural Organic Lentils No Salt Added (13.4 oz / 380g)
- 16 oz beef bone broth, (or vegetable broth)
- 12 oz water
- 336 g whole wheat pasta, e.g., Patagonia Provisions Organic Shells or Barilla Protein+ Farfalle
- as needed cilantro, chopped
- 1/2 cup whole milk skyr or Greek yogurt
- 30 g Parmigiano Reggiano, grated
Instructions
- 1
To a large pot, add the olive oil and heat over medium heat.
⏱️ 1 min - 2
Add the grated garlic cloves and cook for 3 to 4 minutes, stirring occasionally, until fragrant.
⏱️ 4 min - 3
Add the tomato paste and cook for another 3 to 4 minutes, stirring with a wooden spoon, allowing it to deepen in color.
⏱️ 4 min - 4
Add the lean ground beef (or Impossible Ground Beef) to the pot. Cook, breaking it up with the spoon, until it is fully browned.
⏱️ 8 min - 5
Stir in the coarse salt, black pepper, red chili flakes, and Italian seasoning.
⏱️ 1 min - 6
Add the can of vodka sauce cannellini beans and the can of lentils to the pot.
⏱️ 1 min - 7
Pour in the beef bone broth (or vegetable broth) and water. Add a little bit more salt to taste.
⏱️ 1 min - 8
Bring the mixture to a gentle simmer.
⏱️ 3 min - 9
Add the whole wheat pasta directly to the pot, ensuring it is submerged in the liquid.
⏱️ 1 min - 10
Cover the pot and cook for approximately 20 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 20 min - 11
Remove the lid and continue to cook for another 5 minutes, or until the ragú has thickened and become creamy.
⏱️ 5 min - 12
Stir in the chopped cilantro, whole milk skyr or Greek yogurt, and grated Parmigiano Reggiano.
⏱️ 2 min - 13
Mix everything well to combine the flavors. Serve hot.
⏱️ 1 min