Name: Beef Bolognese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 10
Ingredients: 1 cup mushrooms, sliced; 1 cup carrots, sliced; 1 cup celery, sliced; 1/4 cup sundried tomatoes, chopped; 2 tablespoons minced garlic; 6 ounces tomato paste; 2 14 ounce cans of tomatoes; 2 tablespoons dried oregano; 1/2 teaspoon crushed red pepper; 8 ounces ground beef (I used 80/20); 1 cup beef broth; salt and pepper to taste

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There is something so comforting about chopping veggies on a Sunday afternoon to make beef bolognese.

Because I used Butcher Box ground beef (80/20) it is high quality and has such a richness flavor, you don’t need to use much, there is only 8 ounces of beef for 10 half cup servings.

This sauce is so rich and delicious. Don’t be afraid to use 6 ounces of tomato paste because it makes the sauce taste as if it’s been simmering all day.

It’s also a great way to use up veggies at the end of the week that didn’t get eaten. Adding mushrooms also helps boost the beefy flavor.

Sundried tomatoes also add a depth of flavor too. Just be sure to buy them stored in water, not oil, so they are zero points on all plans.

If you don’t care for beef, I have a chicken bolognese sauce here – that is delicious too! If you are vegan or vegetarian, I also have a lentil bolognese that is delicious and ready in about 30 minutes.

Butcher Box has a special going on until the end of the month. For new customers, you will get two pounds of grass fed, grass finished beef in every box – FOR LIFE! It doesn’t matter if you buy a box once a month or once a year, you’ll always get the free beef in each box. You can check it out here.

Let me know if you make this recipe!

Beef Bolognese

Yield: 10 half cup servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

When you have good beef like Butcher Box, a little goes a long way. This sauce is also chock full of veggies, once you puree no one will know! On all #ww plans this is 2 points for 1/2 a cup.

Ingredients

1 cup mushrooms, sliced
1 cup carrots, sliced
1 cup celery, sliced
1/4 cup sundried tomatoes, chopped
2 tablespoons minced garlic
6 ounces tomato paste
2 14 ounce cans of tomatoes
2 tablespoons dried oregano
1/2 teaspoon crushed red pepper
8 ounces ground beef (I used 80/20)
1 cup beef broth
salt and pepper to taste

Instructions

Heat a stock pot with avocado oil to medium heat. Add garlic and cook for 2-3 minutes. Add in the mushrooms, carrots, celery and sundried tomatoes. Saute for five minutes.
Add in remaining ingredients (except the beef) and simmer for 15 minutes, or until the veggies are fork tender.
While the sauce cooks, pan fry the beef, drain any fat and set aside.
Using a stick blender, puree the sauce. Stir in the beef. Enjoy!

Notes

If you

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 173mgCarbohydrates: 11gFiber: 3gSugar: 6gProtein: 9g