The first time I made this beef and brown lentil ragu for George I had to go back to get him seconds and thirds before he said he was all done.  I served it mixed through risoni pasta and he loved it.  It’s really simple, really tasty and high in iron, protein, carbohydrates and fibre and contains hidden veggies for fussy eaters. Despite the inclusion of zucchini, there is no sign of anything green!

Nutrition Note:  Lentils are a great addition to meat based sauces.  They add quality carbohydrates and fibre and are an economical and nutritious way to bulk up meals, especially if you have a family full of hungry little eaters.

Ingredients

• 2 tsp olive oil
• 1 small brown onion, finely grated
• 1 small carrot, finely grated
• 1 small zucchini, finely grated
• 250g beef mince
• 1 x 400g tin of crushed or chopped tomatoes
• 1/2 cup water, beef or chicken stock
• 3/4 cup tinned brown lentils, rinsed and drained
• tiny pinch of sugar

Method

Step 1

Heat the olive oil in a frypan over medium-high heat. Add the onion, carrot and zucchini and cook for 2-3 minutes or until soft. Add the beef mince and cook for 3-5 minutes until browned. Add the tomatoes and water or stock and bring to the boil. Reduce the heat and simmer for 10-15 minutes. Add the lentils and a tiny pinch of sugar and simmer for a further 5 minutes adding more water if needed. -

Step 2

Puree if necessary. Serve with small pasta or mashed potato. -