Name: Wagyu Beef and Mushroom Ragout
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Ground wagyu beef; 1 cup Cremini mushrooms; 0.5 cup Tomato puree; 0.25 cup Yellow onion; 2 clove Garlic; 0.5 tsp Olive oil; 2 cup Zucchini noodles; 1 tbsp Parmesan cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh thyme

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Wagyu Beef and Mushroom Ragout

Ground wagyu beef simmered with earthy cremini mushrooms in a rich tomato reduction, served over tender zucchini noodles for a velvety finish.

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NUTRITION

Protein

34.4g

Fat

40.3g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground wagyu beef

1 cup Cremini mushrooms

0.5 cup Tomato puree

0.25 cup Yellow onion

2 clove Garlic

0.5 tsp Olive oil

2 cup Zucchini noodles

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

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PREPARATION

1
Heat olive oil in a large skillet over medium-high heat.
2
Add the ground wagyu beef, breaking it apart with a wooden spoon until browned and crispy.
3
Stir in the diced onions and sliced cremini mushrooms, sautéing until the vegetables are softened and golden.
4
Add the minced garlic and fresh thyme, cooking for 1 minute until fragrant.
5
Pour in the tomato puree and season with sea salt and black pepper.
6
Lower the heat and simmer the ragout for 8-10 minutes to allow the flavors to meld and the sauce to thicken.
7
In a separate pan, flash-sauté the zucchini noodles for 2 minutes until just tender.
8
Plate the zucchini noodles, top with the wagyu ragout, and garnish with grated parmesan cheese.