Lunch · Italian · 15 min
Braised Grass-Fed Beef and White Bean Ragu with Wilted Tuscan Kale
- Calories
- 1132
- Protein
- 75g
- Carbs
- 109g
- Fat
- 45g
Ingredients
- 10 g extra-virgin olive oil
- 100 g sweet onion
- 1 clove garlic
- 209.6 g 85% lean ground beef
- 100 g prepared basil tomato pasta sauce
- 427.5 g canned white beans
- 80 g Tuscan kale
- 0.25 tsp salt
- 0.25 tsp black pepper
Method
- 01In a heavy-bottomed Dutch oven, heat the extra-virgin olive oil over medium-high heat. Add the finely diced sweet onion and minced garlic and sauté until translucent and soft, about 6 minutes.
- 02Add the raw 85% lean ground beef to the pot, breaking it up with a wooden spoon. Brown thoroughly for 6 to 8 minutes until fully browned and cooked through with no pink remaining, reaching an internal temperature of at least 160°F (71°C).
- 03Pour in the prepared basil tomato pasta sauce, scraping the bottom of the pot to deglaze any browned bits. Reduce heat to low, cover, and gently braise for 20 minutes to meld flavors.
- 04Fold in the drained white beans, allowing them to simmer gently in the ragu for 5 minutes until fully heated through.
- 05Fold in the chopped Tuscan kale, cover, and cook for 2 to 3 minutes until vibrant green and just wilted.
- 06Season with sea salt and freshly cracked black pepper. Ladle the hot beef and white bean ragu over the wilted kale in a shallow bowl and serve.
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