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Ingredients
- 7 oz yellow onion cut into quarters
- 4 garlic cloves
- 2 oz pancetta cubed
- 1 oz extra virgin olive oil
- 3 oz carrot diced (approx. 1 carrot)
-
14
oz tomato purée (concentrated)
or 14 oz tomato passata - 4 sprigs fresh thyme, leaves only plus extra to garnish
- ½ oz balsamic vinegar
- 1 tbsp beef stock paste (see Tip)
- 16 oz ground beef
- ½ tsp salt to taste
- ⅛ tsp ground black pepper to taste
- 8 oz squid ink pasta (see Tip)
- 9 oz cherry tomatoes cut into halves
- 14 oz black lentils canned, drained
- grated Parmesan cheese to garnish (optional)
- Nutrition
- per 1 portion
- Calories
- 649.8 kcal / 2729.1 kJ
- Protein
- 56.5 g
- Fat
- 27.4 g
- Carbohydrates
- 35.8 g
- Fibre
- 17.3 g
- Saturated Fat
- 9.8 g
- Sodium
- 1522.5 mg
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