Tired of Being a Short Order Cook making 3 different dinners?
This Meat Mushroom Bolognese is the one meal solutions…
Makes 6 servings • Serving size: 1 cup pasta, plus 1⁄2 cup sauce
The mushrooms in this dish allow you to use one third of the meat you’d usually use thanks to their natural meaty texture and flavor. Mushrooms are also nutrition powerhouses that boost your immunity, metabolism, and levels of vitamins D and B. And the Carrot–Sweet Potato Base Blend melds seamlessly into the sauce, while upping your antioxidant intake even more.
2 tablespoons extra-virgin olive oil
1 medium Vidalia onion, diced
1 to 2 garlic cloves, minced
1/2 pound 93% lean ground grass-fed beef (or turkey)
10 cremini mushrooms (about 10 ounces), diced
1 28-ounce box whole peeled tomatoes, with juice
1/2 teaspoon dried oregano
A few fresh basil leaves, torn
1/4 teaspoon sea salt
Freshly ground black pepper
Pinch of ground cinnamon
12 ounces whole grain rigatoni
1/3 cup freshly grated Parmesan cheese
Place a large skillet over medium heat. Add the oil and sauté the onion and garlic for 3 to 5 minutes. Stir in the turkey and mushrooms and cook for 5 to 8 minutes until brown, breaking up the meat with a wooden spoon. Crush the tomatoes with your hands and add them to the pan with the juices from the container. Add the oregano, basil, blend, salt, pepper to taste, and cinnamon and bring to a boil. Reduce the heat and simmer until the liquid is reduced by half, about 20 minutes. Meanwhile, cook the pasta according to the package directions. Toss the sauce with the pasta and sprinkle with the Parmesan. Season with salt and pepper to taste and serve.