Cook Once Eat Twice Beef & Portobello Ragù with Farro & Parmesan

Cook Once Eat Twice Beef & Portobello Ragù with Farro & Parmesan

Ready in 30 minutes • Serves 2

Healthy eating has never been easier with our nutrition packed Cook Once Eat Twice recipes. These recipes create double the usual portion and are designed to be leftover friendly. Perfect for when you need a healthy lunch the next day, or a quick and nutritious dinner ready to eat later in the week. This hearty ragù is made with lean NZ beef, vegetables and simmered in a rich tomato sauce. A great cosy meal to warm up with during cooler nights. If you’re on Fresh Start for 2, these recipes 4 portions; Fresh Start for 4, makes 8 portions.

Ingredients

To Serve

  • 30g grated Parmesan
  • 1 bunch basil

Farro

  • 1 tsp olive oil
  • 50g baby spinach
  • 50g farro

Beef

  • 1/2 cup chicken stock
  • 1/2 can chopped tomatoes
  • 1 Tbsp cornflour
  • 250g lean beef mince
  • 2 tsp garlic paste
  • 1/4 tsp salt
  • 1/4 pack Italian herbs & spices
  • 1 tsp oil
  • 200g portobello mushrooms, cut into quarters
  • 1/2 carrot, grated

Steps

  1. Bring a pot of salted water to the boil.
  2. Once boiling, add farro and simmer for 15-20 minutes, or until tender with a slight bite. Drain and return to pot with spinach and olive oil and toss to wilt. Season to taste with salt and pepper.
  3. Grate carrot and quarter mushrooms. Heat oil in a frypan on medium-high heat. Add carrot, mushrooms, measures of spices and salt and garlic paste and cook for about 5 minutes, until soft.
  4. Add beef mince, cornflour and a pinch of salt and cook for 2 minutes, breaking up as it cooks. Add canned tomatoes and chicken stock and bring to a simmer. Cook for about 5 minutes, until thick. Remove from heat and season to taste with salt and pepper.
  5. Plate farro and beef topped with Parmesan and garnished with basil leaves.

Nutritional Information

Energy 1814 kj
434 kcal
Protein 40.7g
Carbohydrate 28.7g
Fat 16.2g