Tagliatelle al Ragù Bolognese — Light High-Protein
The authentic Bolognese slow-cooked meat sauce with a leaner approach — 90% lean beef and lentils boost protein to 52g per serving while keeping cost low.
📅December 26, 2025
15mPrep
90mCook
6Servings
⭐ 4.9Rating
🍝Nutrition Facts (per serving)
Protein 42%Fat 22%Carbs 36%
480kcalCalories
52gProtein
12gFat
44gCarbs
6gFiber
Ingredients
- 600 glean beef mince (90% lean)
- 100 gred lentils, rinsed
- 400 gtagliatelle (or pasta of choice)
- 1 wholeonion, finely diced
- 1 wholecarrot, finely diced
- 1 wholecelery stalk, finely diced
- 3 clovesgarlic cloves, minced
- 400 gcanned crushed tomatoes
- 30 gtomato paste
- 100 mldry red wine
- 300 mlbeef stock (low sodium)
- 60 mlwhole milk
- 15 mlolive oil
- 1 to tastesalt and black pepper
- 30 gParmigiano Reggiano, to serve
Instructions
- Heat olive oil in a heavy pot. Gently sauté onion, carrot, and celery (soffritto) 8 min until soft and golden.
- Add garlic; cook 1 min. Increase heat; add beef and cook, breaking up, until browned, ~5 min.
- Pour in wine; simmer 3 min. Add tomato paste, crushed tomatoes, lentils, and stock. Season.
- Reduce heat to lowest setting; partially cover and cook 75–90 min, stirring occasionally.
- Stir in milk in the last 10 min. Season; cook pasta al dente; toss with sauce. Finish with Parmigiano.
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