Meet the Sullivans: Recipe: Quick & Easy Bolognese

April 10, 2016

Recipe: Quick & Easy Bolognese

Since Luke was born I've had to adjust my dinner time routine and my expectations about what I can make. I no longer have the time to cook new Pinterest-worthy meals during the week because the time when I'm cooking dinner is usually the hardest time of the day to be juggling both of my kids. But dinner still needs to be made, so I've started rotating a few healthy favorites that are really easy to make into our dinner rotation.

I also use some pre-chopped ingredients from Trader Joe's to make the process even easier. I always have a couple bags of their per-chopped onions and a few containers of their crushed garlic cubes in the freezer. 

Although Owen won't even try it, this bolognese is a favorite of Keith and of mine! My favorite way to serve it is over spaghetti squash, but sometimes I serve it over pasta too. It's pretty healthy and has lots of vegetables in it, so I feel pretty good about serving it.

1 1/2 lbs organic grass-fed ground beef
3 tablespoons olive oil
2 tablespoons crushed garlic
1 onion, chopped
3 carrots, chopped 
2 cups cremini mushrooms, chopped
2 cups baby spinach
1 can organic dice tomatoes, undrained
2 cups store bought marinara
pasta or spaghetti squash 

1. Heat olive oil in a large heavy bottom sauce pan (I use my Le Creuset Dutch Oven), then add the onion and garlic. Once the onions have begun to sweat you can add the mushrooms. Cook the mushrooms until they get a little browned and soft, add the carrots and sauteed for a couple minutes. Move the vegetables to one side of the pan
2. Add the ground beef and stir until crumbly and brown, and then mix in the vegetables from the other side of the pan.
3. Now that the beef is cooked through you can add the can of tomatoes. Sometimes I add two cans if I want the sauce to be a little runny. Add the sauce now too. If I have wine on hand I add a little to give the sauce some depth and complexity. Bring to a low simmer and let it cook for at least 30 minutes, but more is always better. If it becomes too dry add a little chicken broth.
4. Add 2 cups, or a few handfuls, of spinach and stir it into the sauce until wilted. Serve over pasta.


This recipe freezes well too and if your pan is large enough you will have an easy time doubling it.

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