Beef and Mushroom Bolognese

Time: 45 minutes
Servings: 4-6

Ingredients:

• 500g ground beef
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 250g mushrooms, sliced
• 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup red wine (optional)
• 1/2 cup beef broth
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
• Grated Parmesan cheese, for serving
• Cooked pasta (spaghetti or penne), for serving

Instructions:

1. Sauté the Vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
2. Cook the Beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook for 5-7 minutes, or until the beef is browned and no longer pink.
3. Add Mushrooms and Tomatoes: Stir in the sliced mushrooms and cook for 3-4 minutes until they start to soften. Add the diced tomatoes, tomato paste, oregano, basil, red wine (if using), and beef broth. Stir well to combine.
4. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally, until the sauce has thickened. Season with salt and pepper to taste.
5. Storing for Meal Prep: Let the Bolognese sauce cool to room temperature. Divide the sauce into meal prep containers with a portion of cooked pasta in each. Store in the fridge for up to 5 days. This dish can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.