Beef and Lentil Ragu
  • Dinner

Beef and Lentil Ragu

A hearty ragu packed with protein and fiber, perfect for a family meal.

Serves 2 adults + 4 children

~30 min

Ingredients

  • Pasta450 g
  • Extra Virgin Olive Oil1 tbsp
  • Ground Beef750 g
  • Onions, finely diced×1
  • Carrots, coarsely grated×2
  • Garlic, finely chopped3 cloves
  • Tomato Paste2 tbsp
  • Dried Oregano2 tsp
  • Passata700 ml
  • Water200 ml
  • Lentils, drained240 g
  • Fine Salt½ tsp
  • Parmesan, finely grated100 g

Instructions

  1. Cook the Pasta

    Bring a large saucepan of salted water to the boil. Cook the pasta according to the packet until al dente. Reserve 250 ml pasta water, then drain.

  2. Brown the Beef

    Meanwhile, heat the oil in a large frying pan over high heat. Add the beef and cook for 5 minutes, breaking it up, until browned.

  3. Cook Vegetables and Aromatics

    Add the onion and carrots and cook for 4 minutes. Add the garlic, tomato purée and oregano and stir for 30 seconds.

  4. Simmer the Ragu

    Add the passata, water, lentils and salt. Simmer for 8 to 10 minutes, stirring occasionally.

  5. Combine and Serve

    Toss the pasta through the ragu, adding enough reserved pasta water to loosen it. Stir in half the Parmesan and serve the rest at the table.

Start Cooking