Postpartum · Dinner
Freezer-Hero Beef & Lentil Ragu with Rigatoni
A double-batch beef and lentil ragu engineered for the freezer - tonight's dinner plus three future ones, all iron-forward.
Per serving (approx.): 580 kcal · 38 g protein · 62 g carbs · 20 g fat · 11 g fiber
Ingredients
for 2 people
- 400 glean ground beef
- 150 gdried green lentils, rinsed
- 2 tbspolive oil
- 1onion, finely chopped
- 2carrots, finely diced
- 3garlic cloves, chopped
- 2 tbsptomato puree
- 800 gcanned chopped tomatoes
- 500 mlbeef stock
- 1 tspdried oregano
- 220 grigatoni
- 30 gParmesan, grated
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Brown. Brown the beef hard in the oil; add onion and carrot for 6 minutes, then garlic and puree.
- Simmer. Add lentils, tomatoes, stock and oregano; simmer 35 minutes until thick and the lentils are tender.
- Serve. Toss half with the cooked rigatoni and Parmesan; freeze the rest flat in bags. You will thank yourself within the week.
Worth knowingBeef plus lentils runs both iron systems at once - and a freezer stocked with ragu is postpartum infrastructure, not just dinner.
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