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I love making bolognese because it’s full of veggies and is really filling. This recipe can be fast with only a little bit of simmer time, or you can let it simmer for hours if you have the time to really develop the flavors. This makes a large portion, so you can even put some in mason jars, seal them shut and save for later!

I served my bolognese over whole wheat pasta mixed with spiralized  zucchini and yellow squash – my go to pasta/veggie combo. It was delicious. I bet it would also be good with lasagana. However you use it, make sure to top it with some fresh basil!

Bolognese Sauce
Serves: 32 oz
  • 1 lb ground beef, 85% lean
  • 2 tbsp olive oil, divided
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 28 oz can tomato paste
  • 2 cups beef broth
  • 1 cup milk
  • salt and pepper to taste
  • fresh basil for garnish
  1. In a skillet, heat 1 tbsp of olive oil on medium high heat. Add ground beef and season with salt and pepper, cook until browned.
  2. Add onions, carrots and celery and cook for 3-4 minutes. Add garlic and cook for an additional 2 minutes. Add red wine and cook for 3 minutes. Add tomato paste, beef broth and milk. Salt and pepper to taste. Reduce heat to low, partially cover the sauce and let simmer until ready to serve, the longer the better. Serve with fresh basil.


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