Tomatoes are without a doubt one of my favorite ingredients. They work in SO many recipes. Salads, stews, sauces, salsas, as toppings, roasted, grilled… you name it. So, to continue with this month’s HFF & American Express theme of with foods inspired by travel, we’re going to go with an Italian dish!
I have recently been craving a hearty bolognese over my traditional meat sauce. What is the difference between the two? Well for one, some different ingredients, but two, the bolognese sauce is cooked down until it is thick and hearty. I made this for a nice weeknight dinner, and we wanted it again the same week.
Give yourself 30-minutes and you’ll have the perfect Italian-style dinner. Guilt-free!
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- 1 lb. grass-fed beef
- 2 garlic cloves, crushed
- 1 tbsp extra-virgin olive oil
- 2 carrots, diced
- 1 large onion, diced
- 1 cup baby bella mushrooms, diced
- 1 cup frozen peas
- 2 vine ripe tomatoes, diced
- 1 can organic tomato paste
- 1/3 cup red wine
- 1 tbsp Italian seasoning
- 1 tbsp fresh basil
- 1 tsp garlic powder (or ground garlic)
- 1/2 tsp Himalayan sea salt, more to taste
- 1/2 tsp freshly ground pepper, more to taste
- Optional: 1/2 tsp (or more) red pepper flakes
- 1. Chop carrots, onion, tomatoes, and mushrooms- set aside
- 2. Heat oil and garlic in pan
- 3. Add chopped carrots, onions, tomatoes, mushrooms, and peas
- 4. Let cook for 3-5 minutes until veggies are somewhat softened and onions translucent
- 5. Add meat and let cook, mixing often, until brown
- 6. Add in tomato paste and mix well
- 7. Add in red wine, Italian seasoning, salt, pepper, ground garlic and red pepper flakes- mix well
- 8. Bring to a boil then reduce heat and let simmer for 15 minutes until flavors are combined and bolognese is thick
- 9. Serve hot over zucchini linguine (or desired pasta)!
- I use the Paderno Spiralizer for my zucchini linguini
Lexi's Clean Kitchen http://lexiscleankitchen.com/