Easy Weeknight Bolognese
I typically serve this easy, vegetable-rich sauce over gluten-free fusilli. To make the recipe Whole30 compliant, omit the Parmesan rind, make sure your crushed tomatoes have no added sugar and serve over wilted greens, zucchini noodles or spaghetti squash.
Servings: 6 servings
Ingredients
- 2-3 tablespoons olive oil
- ½ yellow onion chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 1 yellow squash chopped
- 1 zucchini chopped
- 1 red pepper chopped
- 1 28- ounce can of organic crushed tomatoes
- 2 pounds ground beef preferably grassfed
- 1 teaspoon kosher salt
- 1- inch piece of Parmesan rind
Instructions
- In a large high-sided sauté pan over medium heat, warm 2 tablespoons olive oil. Sauté the vegetables for 5-10 minutes until softened. Add the can of crushed tomatoes and let simmer until warm.
- Transfer the vegetable mixture to a food processor and purée until smooth. Set aside.
- In the same pan you use to sauté the vegetables, pour a drizzle of olive oil and allow it to heat up. Add the beef to the pan, breaking up with a wooden spoon, and sprinkle generously with salt.
- After the beef loses it’s raw red color, add the vegetable mixture to the pan. Stir to combine, adding the Parmesan rind to the pan. If the beef needs to be broken up into smaller pieces, use a pastry blender or a potato masher to break it up in the pan.
- Taste for seasoning. Cover and simmer on low until ready to serve. Before serving, discard the Parmesan rind.