NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground Wagyu beef

1 cup Cremini mushrooms

0.5 cup Yellow onion

2 cloves Garlic

0.5 cup Tomato puree

0.5 cup Beef bone broth

1.5 oz Red lentil penne

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the red lentil penne until al dente, then drain and set aside.

• 2

  In a large skillet over medium-high heat, add the ground Wagyu beef and sear until deeply browned and cooked through, breaking it into small crumbles.

• 3

  Remove the beef from the skillet and set aside, leaving approximately one tablespoon of the rendered fat in the pan.

• 4

  Add the diced yellow onion and sliced cremini mushrooms to the skillet, sautéing until the mushrooms have released their moisture and turned golden brown.

• 5

  Stir in the minced garlic and fresh thyme, cooking for 60 seconds until the aromatics are fragrant.

• 6

  Return the cooked Wagyu beef to the skillet and pour in the tomato puree and beef bone broth.

• 7

  Reduce the heat to medium-low and simmer the mixture for 8 to 10 minutes, allowing the sauce to thicken and the flavors to meld.

• 8

  Season the ragout with sea salt and black pepper to taste.

• 9

  Toss the cooked lentil penne into the skillet, stirring gently to coat the pasta in the rich sauce before serving.