Lunch: Fresh Tomato Beef Ragu

Make tacos! Omit the pasta and swap the lemon for lime. Add 1 tsp ground cumin to the browned beef and serve with small corn tortillas, shredded lettuce, fresh cilantro and grated Pepper Jack cheese.

This recipe includes fertility superfoods such as:

Lemon, Basil

Health and fertility benefits of Fresh Tomato Beef Ragu

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

12 oz. spaghetti
1 lemon
2 tbsp. olive oil
2 cloves garlic, finely chopped
1 lb. lean ground beef
kosher salt
Black pepper
2 tbsp. tomato paste
1/2 c. dry white wine
1 pt. cherry or grape tomatoes, halved
1/4 red onion, thinly sliced
Grated Parmesan, for serving
Small fresh basil leaves, for serving

Instructions

Cook the pasta according to the package directions. Reserve 1 cup cooking liquid, drain the past and return it to the pot.
Grate zest of the lemon directly into the pot, then squeeze in the juice (you should have 2 teaspoons zest and 3 tablespoons juice). Drizzle with 1 tablespoon olive oil and toss to combine (adding some of the reserved cooking liquid if the pasta seems dry).
While the pasta is cooking, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it starts to brown around the edges, about 1 minute. Add the beef, season with 1/2 teaspoon each salt and pepper and cook, breaking it up with a spoon into small pieces, until browned, 4 to 6 minutes.
Add the tomato paste and cook, stirring, until the beef starts to get a bit crispy. Add the wine and simmer until it evaporates, 2 to 3 minutes.
Serve the beef with pasta, tomatoes, and onion. Sprinkle with Parmesan and basil, if desired.

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