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Marathon Bolognese Recipe

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This recipe for Marathon Bolognese is from The Decker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon extra-virgin olive oil
1 pound ground beef or bison
1 teaspoon fine sea salt, divided
3 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes (optional)
2 red bell peppers, seeded and chopped
2 heaping cups sliced mushrooms
1 can (28 ounces) crushed or diced tomatoes
4 cups baby spinach or chopped kale (optional)
Parmesan
Fresh basil
Directions:
Directions:
1. 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 the meat into bite-sized pieces, about 3 minutes. Add the garlic, oregano, and red pepper flakes (if using), and saute for 1 minute.

2. Add the bell peppers, mushrooms, and remaining ½ teaspoon of the salt. Cook, stirring occasionally, until the mushrooms soften, about 5 minutes.

3. Add the tomatoes. Bring to a boil, reduce to a simmer, and cook uncovered, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the spinach or kale (if using).

4. Taste and add more salt and pepper, if needed.

5. Serve over pasta (I like orzo!), rice, zucchini noodles, or spaghetti squash and top with parmesan and fresh basil.
Number Of Servings:
Number Of Servings:
4

 

 

 

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