Run Fast. Cook Fast. Eat Slow.

Chef Ray – Marathon Bolognese

This version of bolognese is packed full of veges providing a a reasonable amount of vitamins.

Marathon Bolognese

This version of bolognese is packed full of veges providing a a reasonable amount of vitamins.
Course: Main Course
Cuisine: Italian
Keyword: Elyse Kopecky, Healthy Eating, Healthy Food, Healthy Meal, Healthy Recipe, Healthy Recipes, Run Fast. Cook Fast. Eat Slow., Shalane Flanagan
Servings: 4


  • 1 Tbsp extra-virgin olive oil
  • 500 gm ground beef or bison preferably grass feed
  • 1 tsp fine sea salt divided
  • 3 cloves of garlic minced
  • 2 tsp dried oregano
  • ½ tsp red pepper flakes optional
  • 2 red bell peppers seeded and chopped
  • 2 cups mushrooms sliced
  • 800 gm can of crushed or diced tomatoes
  • 4 cups baby spinach or chopped kale optional
  • Parmesan optional


  • Heat the oil in a large pot over medium-high heat. Add the beef and ½ teaspoon of the salt and cook until lightly browned, stirring frequently while breaking up the meat into bite-size pieces, about 3 minutes. Add the garlic, oregano, and red pepper flakes (if using), and sauté for 1 minute.
  • Add the bell peppers, mushroom, and remaining ½ teaspoon of the salt (if your meat is lean, add another tablespoon of oil). Cook, stirring occasionally, until the mushrooms soften, about 5 minutes.
  • Add the tomatoes. Bring to boil, reduce heat to a simmer, and cook, uncovered, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the spinach or kale (if using).
  • Taste and add more salt and pepper, if needed.
  • Serve over pasta, Rest Interval (RI)e, zucchini noodles, or spaghetti squash and top with grated Parmesan (if using)


From: Flanagan, Shalane & Kopecky, Elyse (2018) Run Fast Cook Fast Eat Slow Rodale Publishing

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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