To a large pot, add the olive oil, grated garlic, and tomato paste. Cook for 3 to 4 minutes.
Add the lean beef and cook down until fully browned.
Season with coarse salt, black pepper, red chili flakes, and Italian seasoning.
Stir in the canned cannellini beans and lentils, which will add a great texture to the sauce.
Pour in the bone broth and water, add the remaining coarse salt, and bring everything to a gentle simmer.
Add the whole wheat pasta directly into the pot. Cover and cook for about 20 minutes.
Take off the lid and cook for another 5 minutes until the ragú is thick and creamy.
Finish by stirring in chopped herbs, skyr or Greek yogurt, and parmigiano reggiano. Mix until the flavors combine and serve.
Cook it hands-free.
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