Quick & Easy Week Night Dinner
I recently re-planted a basil plant and was looking for a recipe to incorporate the fresh herb and what better than Week Night Bolognese. Homemade meat sauce is the perfect recipe for the recent season change and the best part is that from start to finish it only takes 20 minutes.
Quick & Easy Bolognese
HERE IS WHAT YOU NEED: 1/2 lb of pasta whichever style you prefer (I used rigatoni), 1 lb ground venison (I used venison, you could also use turkey), 1 28 oz can crushed tomatoes, 3-4 fresh basil leaves, 1/2 yellow onion chopped, 1-2 green onions chopped, 1 cup sliced baby bella mushrooms, 1 large carrot shredded, 1/4 cup shredded parmesan cheese, 2 garlic cloves diced, 2 tbs olive oil, salt + pepper to taste, 1-2 tsp red pepper flakes (optional for spice)...If you notice these ingredients look very similar to my shrimp recipe & my risotto recipe.
WHY THIS WORKS DURING THE WEEK: My husband is a hunter and we constantly have a freezer full of venison. Similar to my shrimp recipe, the freezer is my friend and whenever I run out of fresh protein, I thaw a pound of venison to use for a variety of things (soup, tacos, lettuce wraps, etc.). You could substitute venison for ground beef or ground turkey. The recipe also makes a decent amount that can easily reheat for meals later in the week. Oh, & it only takes 20 minutes and can be made a head of time.
LETS GET COOKING: Heat oil in a large pot, add chopped onion, green onions, garlic, mushrooms, and carrot. If you do not have the green onions or carrot you can leave it out with out it impacting the flavor too much. Add ground meat and cook until no longer pink. Add crushed tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Add basil, red pepper flakes, salt, pepper, and parmesan cheese. Add cooked pasta and stir until noodles are coated in sauce. Enjoy!
Quick & Easy Week Night Dinner Bolognese Recipe
1/2 lb rigatoni pasta
1 lb ground venison, beef, or turkey
1/2 yellow onion chopped
1-2 green onions chopped
1 large carrot shredded
2 garlic cloves diced
1 28 oz can crushed tomatoes
1/4 cup shredded parmesan cheese
3-4 fresh basil leaves
2 tbs olive oil
salt + pepper to taste
1-2 tsp crushed red pepper flakes (optional)
Prepare pasta of choice per box instructions.
Heat olive oil over medium high heat in large pot. Add onion, garlic, green onion, mushrooms and carrot to pot. Sauté for 2-3 minutes.
Add ground venison. Cook, occasionally stirring until meat is not longer pink.
Add canned tomatoes, bring to a boil. Reduce heat and simmer for 5 minutes.
Stir in majority of parmesan, leaving a small amount to sprinkle on top of pasta. Add fresh basil leaves, salt, pepper, and red pepper flakes.
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