One Pot Beef, Bean & Lentil Ragú

Ingredients (raw weights)

• 15 g olive oil, as sold
• 40 g garlic, raw
• 170 g tomato paste, canned
• 448 g beef top sirloin steak, lean, raw
• 6 g salt, dry
• 4.9 g fresh chili, raw
• 425 g kidney beans, canned, drained
• 425 g lentils, dry
• 336 g pasta, dry (uncooked)
• 12 g salt, dry
• 450 g chicken broth/stock, as sold
• 336 g water, as sold
• 120 g high protein yogurt, fat free, as sold
• 30 g parmesan cheese, grated, as sold

Steps

1. To a large pot, add some grated garlic to olive oil along with some tomato paste and cook that for three to four minutes.
2. Add in a pound of 93% lean beef and cook that down until fully browned.
3. Add in some salt and seasonings.
4. Add in a can of vodka sauce cannellini beans along with a can of lentils.
5. To cook the pasta, add in some beef bone broth and water.
6. Add a little bit of salt, bring that to a gentle simmer.
7. Add in some whole wheat pasta straight to the pot.
8. Cover and cook for about 20 minutes.
9. Take off the lid, give it another five minutes until it looks thick and creamy.
10. To finish it off, add some chopped cilantro, whole milk skyr or Greek yogurt, and Parmigiano-Reggiano.
11. Give that all a mix, let those flavors combine, and you're good to go.