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.
Servings: 4
Ingredients
- 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
Instructions
- 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)
Notes
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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