Hearty bolognese


Dinner tonight, January 7, 2016
Delicious and tasty meat sauce, and quit a hit with the husband, even though it was zoodels instead of pasta
4 servings
  • 1 lb. grass-fed beef
  • 2 garlic cloves, crushed
  • 1 tablespoon extra-virgin olive oil
  • 2 carrots, diced
  • 1 large onion, diced
  • 1 cup mushrooms, diced
  • 1 cup frozen peas
  • 2 vine ripe tomatoes, diced
  • 1 can organic tomato paste
  • cup red wine
  • 1 tablespoon Italian seasoning
  • 1 tablespoon fresh basil
  • 1 teaspoon garlic powder (or ground garlic)
  • ½ teaspoon Himalayan sea salt, more to taste
  • ½ teaspoon freshly ground pepper, more to taste
  • Optional: 1/2 tsp (or more) red pepper flakes
1) Chop carrots, onion, tomatoes, and mushrooms- set aside
Heat oil and garlic in pan
Add chopped carrots, onions, tomatoes, mushrooms, and peas
Let cook for 3-5 minutes until veggies are somewhat softened and onions translucent
Add meat and let cook, mixing often, until brown
Add in tomato paste and mix well
Add in red wine, Italian seasoning, salt, pepper, ground garlic and red pepper flakes- mix well
Bring to a boil then reduce heat and let simmer for 15 minutes until flavors are combined and bolognese is thick

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