Beef Ragu Protein Pasta

Ingredients

• 220 g lean beef mince
• 180 g high-protein pasta
• 1 large carrot
• 1 small red onion
• 80 g spinach
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp Italian seasoning
• 2 tbsp tomato paste
• 2 tbsp chopped parsley
• 20 g parmesan

Method

1. Step 1

   Boil the 180 g high-protein pasta in well-salted water until just tender, then reserve a little pasta water before draining.

2. Step 2

   Measure out the 220 g lean beef mince and break it up with your hands so it browns evenly in the pan.

3. Step 3

   Cut the carrot into matchsticks (1 large), slice the red onion thinly (1 small), and roughly chop the spinach (80 g).

4. Step 4

   Season the lean beef mince with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning.

5. Step 5

   Brown the beef mince for 5 to 6 minutes, breaking it up as it cooks.

6. Step 6

   In the same pan, cook the vegetables for 2 to 4 minutes, then stir in the ingredients for the slow-style tomato ragu. Use a splash of the cooking water to loosen the sauce if needed.

7. Step 7

   Add the drained high-protein pasta, return the cooked lean beef mince to the pan, and toss everything together for 1 minute so the sauce coats every piece.

8. Step 8

   Taste and adjust the seasoning, then plate the pasta and finish with parsley and parmesan.