Lentil Beef Ragu:1 cup French Puy lentils
5 cups cold water
1 large onion, diced
1 lb ground beef
2 cloves garlic, minced
1 Tbsp rosemary, minced
1 jar favorite spaghetti sauce
1/2 cup dry white wine
1 tsp red pepper flakes
8 small flour tortillas
6 oz Monterrey pepper jack cheese, sliced
16 grape tomatoes, halved
4 cups spring greens
palmful cilantro leaves
Dressing:
juice of 1 lime
1/4 cup olive oil
1/8 tsp salt
freshly ground black pepper
First the ragu (which can be prepared ahead of time):
Bring the water to a boil on a medium pot. Add the lentils and simmer for about 30-40 minutes, just to soften the lentil. Watch that you do not overlook them, as then tend to break apart when overlooked.
Meanwhile sauté the onion in a bit of olive oil in a large, deep skillet. Cook for about 8-10 minutes to soften and color them a bit. Turn up the heat to high and crumble in the ground beef. Allow the beef to release what water it will and to brown up nicely. Add the garlic and rosemary as the beef starts to brown. Cook at least another 5 minutes, reducing the heat a bit as the beef begins to brown. Add the spaghetti sauce and the wine and stir to mix well. Simmer for 20 minutes.
When the lentils are cooked through, drain them. Gently fold the lentils into the sauce and cook another 10-20 minutes to meld the flavors.
Now the tacos:
Preheat oven to 400F. Lay the tortillas on a broiling pan. Distribute about half the cheese evenly about the tortillas and top with arugula. Place about 1/2 cup sauce on each.
Bake just until the cheese melts. Meanwhile whisk together the dressing and toss with the spring greens. Distribute greens evenly about 4 plates. Place 1-2 tacos on salad beds and top with tomatoes. Garnish with cilantro leaves.
Cook’s Note: This sauce is even better the next day and can be used served over rice or pasta as well. A great standby sauce, this can also be frozen very well.
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