Healthy Beef Ragù with Puy Lentils and Spinach
Healthy Beef Ragù with Puy Lentils and Spinach
Ingredients
- 800 gram (4 cups) lean mince beef (5%)
- Olive oil spray
- 1 large onion, peeled, finely chopped
- 1 stick celery, finely chopped
- 3 carrots, peeled and diced
- 2 cloves garlic, finely chopped
- 6 (one cup) white mushrooms, chopped
- 1 tsp dried oregano
- 2 tbsp tomato puree
- 2 beef stock cubes
- 250 ml (one cup) water
- 2 cans (1 x 28oz) tinned tomatoes)
- 2 x 250g packets (2 1/2 cups) ready cooked Puy lentils
- 400 gram (2 cups) fresh spinach, washed
This recipe makes 12 portions when divided into 200g tubs. Each portion of 200g is equal to 5 Weight Watchers Smart Points ™
Instructions
- Take a large frying pan and tip in the beef mince. Fry the meat on a medium heat, breaking it apart with a wooden spoon, until lightly browned.
- Take a separate, large casserole pan, and spray with four sprays of olive oil spray. Add in the onions, celery, carrots and garlic cloves and gently cook for ten minutes, stirring gently, until softened. Add the mushrooms and cook for a further two minutes. Tip in the browned beef from the frying pan.
- Sprinkle in the dried oregano and stir in the tomato puree. Crumble in the stock cubes and add 250ml (one cup) water (or make up the stock cubes in the water) and add a little water to the empty tomato cans, swirl to get all the tomato sauce and pour that into the pot, too. Stir well, cover with a lid and cook on a medium heat, so that it is just gently bubbling for twenty minutes.
- After twenty minutes, take the lid off and cook the ragù on a low heat, uncovered for twenty to thirty minutes, checking regularly to see it doesn't burn.
- Add the pre-cooked Puy lentils to the cooked meat sauce, cook for a further five minutes and then stir in the fresh spinach. Make sure the ragù and the lentils are piping hot.
- Serve in small bowls. Leave any remaining ragù to cool thoroughly and then divide into sealable containers.
