Today I want to share a quick and delicious recipe Ryan and I have enjoyed several times in recent weeks. It is somewhat similar to a bolognese (although citizens of Bologna would likely *strongly* disagree 🤣), but doesn’t require any sweating of onions, braising of meats, or long waiting periods. This dish is not meant to replace a traditional bolognese, it’s just an easier, quicker take on it.
This recipe comes together in under 30 minutes, so it fits right into my #lazydinner vibes. Next time we make it, I will take some photos and update this post. We usually devour it so quickly I forget to capture anything!
Here’s what you’ll need:
- 1 lb ground beef, we used 85% lean grass fed beef
- 2-3 large carrots, peeled and shredded (I use a cheese grater and it works great, or you can buy pre-shredded carrots)
- 1 jar of pasta sauce or 1-2 cans of fire roasted tomatoes (we used Rao’s Marinara Sauce – bc we had it, and did not have any fire roasted tomatoes. I love it because it’s all natural with no sugar and is very yummy.)
- 2-4 cloves garlic; very finely chopped or Micro-planed
- 2-3 tbps tomato paste
- 1 tbps Italian seasoning (we used Penzey’s Tuscan Sunset)
- 2 tsp oregano
- Red pepper flakes
- Salt and pepper
- Pasta of your choice, prepared per instructions – we used Banza (chickpea pasta) again!
- Parmesan, ricotta, or mozzarella for topping
- Start by browning your ground beef in a large skillet over medium- high heat. I do not use any olive oil or anything due to the fat content in the beef. Simultaneously, start boiling the water to prepare your pasta, if using dry pasta.
- While beef is cooking, shred your carrots. Again, I used a cheese grater to do this but you can do it in seconds with a food processor or buy shredded carrots at the store. I do think home shredded carrots would work better because they are fresher and more likely to take on the flavor of the sauce.
- After the beef has cooked around 5-6 minutes, add in the shredded carrots and stir. Add in the Italian seasoning, oregano, a few dashes of red pepper flakes, and a pinch or two of salt and pepper. Stir to make sure everything is coated.
- Add in the tomato paste, stir to combine.
- Add in your garlic. I usually do this live, so I just microplane the garlic right into the sauce. Stir to combine.
- Finally, crack open the jar of pasta sauce and add the whole thing in. Stir well. Turn up the heat and bring to a boil. After the mixture is boiling, reduce to a simmer.
- Let simmer for 5-10 minutes, however long you need to wait while your pasta cooks. The longer it simmers, the more the flavors will meld.
- Once your pasta is cooked and strained, your dinner is ready! Serve in bowls and top with an additional sprinkle of red pepper flakes and cheese. I’m partial to Parmesan but ricotta, mozzarella, or a blend would work great too!
That’s it! This makes four large servings. It could easily be 5 medium servings. It is delicious the next day and heats up well. I love this recipe so much – it’s delicious, filling and so easy. Let me know if you make it! Bon Appetit!