Beef and Lentil Ragu
This great recipe is super versatile: use it as the base of a potato topped pie, as a jacket potato filling, or serve with potato wedges or rice.
Credited to: Coeliac UK
Kcal: 379.2
Difficulty: Pretty easy
Serves 8
15 mins prep
30 mins cooking time
Ingredients
• 4 tbsp oil
• 500g mince beef
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 4 celery sticks, finely chopped
• 4 garlic cloves, sliced
• 2 x 400g tinned lentils, drained
• 3 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 500ml beef stock* or water
• 500g mince beef
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 4 celery sticks, finely chopped
• 4 garlic cloves, sliced
• 2 x 400g tinned lentils, drained
• 3 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 500ml beef stock* or water
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
- Heat the oil in a large pan on a medium-high heat and brown the beef for 10 minutes.
- Add the onions, carrots, celery, and garlic, with a pinch of salt, and cook for 5 minutes over a low -medium heat.
- Add the, lentils, tomato purée, tinned tomatoes, and stock. Season and bring to the boil. Reduce to a simmer and cook for 15 minutes.
- Your ragu is then ready to use as you wish.
Nutritional information per serving
Kcal
379.2
Fat
20.8g
Carbs
25.9g
Protein
21.2g
Fibre
6.3g
Sugars
9.6g
