Weeknight Bolognese

For a Tuesday night dinner with Sunday afternoon flavor, this weeknight Bolognese has a deep, rich flavor in less than half of the time! Serve this meat sauce over pasta, rice, potatoes, or spaghetti squash for a complete meal!

Prep:
10
minutes
Cook:
30
minutes
TOtal:
40
minutes

Ingredients

  • Olive oil
  • 1 medium onion, finely diced
  • 2 medium red bell peppers, finely diced
  • 2 large carrots, finely diced
  • 1 stalk of celery, finely diced
  • 3-4 cloves of garlic, minced
  • Salt and pepper
  • 1 lb. ground beef
  • 1 c. white wine
  • 2 c. beef broth
  • 4 beef bouillon cubes
  • 6 oz. tomato paste
  • 6 oz. frozen cauliflower rice
  • 1/2 c. milk
  • 3 Tbsp. Parmesan cheese

Instructions

  1. OPTIONAL: Use a food processor to finely chop the veggies.
  2. In a Dutch oven, heat 2 Tbsp. of olive oil over medium-high heat. Then, sauté the veggies for 4-5 minutes. You want them to be soft, but not browned. Season with salt and pepper. Then, move the veggies over to one side and add the beef to the Dutch oven. Season with salt and pepper. Next, cook until browned, breaking it up into small pieces.
  3. Then, pour in the white wine. Stir and allow to cook for 1-2 minutes. After that, pour in the beef broth, bouillon cubes, and tomato paste. Stir well. Next, cover, reduce the heat, and simmer for 20+ minutes.
  4. Turn off the heat. Then, remove the lid and stir in the cauliflower rice, milk, and parmesan cheese.
  5. Serve over pasta or with spaghetti squash.