A simple, comforting sauce is perfect on one of these chilly days we’ve been having so I’m whipping up an ESSENTIAL recipe, an EASY BOLOGNESE SAUCE! I love how versatile this recipe is, so feel free to make it your own and switch up ingredients with what you have on hand. This is great for batch-cooking and meal prep as well and makes a great topping on your favorite gluten-free pasta, spaghetti squash, or atop some sauteéd greens. There are so many ways to use this delicious, protein-packed sauce… so don’t feel stuck in a box!
As for the meat… you can literally use whatever you like! I’d just say to salt it and bring it to room temperature for the best, most tender result if you have the extra few minutes. My favorite meat to use is bison which is pictured here… but something more neutral like turkey and chicken meat is also fabulous since the sauce will be very flavorful regardless. And if you’re feeling extra fancy, doing a mix of meats like pork and beef is also a creative way to add more flavor (similar to classic Italian meatballs which are usually 2-3 different types of meat!).
For meal prepping, simply store in the fridge for about a week, and get creative with how you use it as I mention above so you don’t get sick of it (like you ever could…).
An easy meat sauce you can make on any weeknight dinner to get cozy with, or a perfect meal prep option too! Toss it over pasta, zoodles, greens, or stuff it in a squash 🙂 - the possibilities are endless.
- 1/4 cup extra virgin olive oil
- 1 shallot (small-medium), chopped
- 2 garlic cloves, roughly chopped
- 1 celery stalk, roughly chopped
- 1 carrot, roughly chopped
- 1 pound ground meat (I love Bison)
- 1 16 oz. can organic crushed tomatoes
- 1 Tbsp tomato paste
- 1/4 cup fresh basil, chopped
- sea salt and pepper to taste
- optional: Grated Parmesan Cheese or Nutritional Yeast to top
Heat a large skillet over medium and add olive oil, after a couple of minutes when the oil is shimmering, add the shallots for a few minutes until soft.
Next, add the garlic over top and stir well to continue softening with onions.
Add the chopped celery and carrots next and continue to stir for another 5 minutes or so.
Then add the meat, breaking it up with a wooden spoon into smaller pieces, continue to sauté until the meat is no longer pink, about 10 minutes. Season with salt and pepper.
Add tomatoes, paste, and basil and slightly lower the heat so the sauce can thicken, season again with salt and pepper.
Allow this to simmer for approx. 15 mins or more until well combined and thick. If you like a thinner sauce, add a little water until you have the desired consistency and finish with cheese or nutritional yeast if using. Serve on top of pasta or veggies and garnish with more basil!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!