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Recipes

Lazy Bolognese

Written by: Mia Rigden | Published on:

Serves 4 with leftovers  |

Here’s the easiest recipe you’ll ever make (so easy, it’s almost embarrassing to publish). It is also a great blood-sugar-balancing dish, despite being a pasta: It’s high in protein and fiber, with just enough carbs to feel hearty and indulgent without spiking your blood sugar. I am using legume pasta, which adds even more protein and fiber, and we’ve also got some vibrant fresh greens and a side of veg to make this a complete (and completely realistic) meal for a busy weeknight.

Tip

This recipe makes great leftovers—the pasta tastes even better the next day.

Ingredients

FOR THE PASTA:

1⁄2 box pasta of choice (I used Brami lupini pasta for extra protein and fiber)

2 pounds grass-fed lean ground beef

1 (25-ounce) jar tomato sauce (really any red pasta sauce you like will work here)

2 cups roasted vegetables like zucchini, broccoli, eggplant, bell pepper (optional)

FOR THE SIDES:

broccoli florets

1 tablespoon minced shallot

1 tablespoon sherry vinegar

1 tablespoon Dijon mustard

2 tablespoons olive oil

3 to 4 cups mixed greens

sea salt

black pepper

Optional add-ons for zhuzhing:

red pepper flakes

Parmesan cheese

Directions

1. Cook the pasta according to the package directions, and place the broccoli in a steamer basket to steam.

2. While the pasta is cooking, heat a large skillet over medium heat. Add the meat, season generously with salt, and break it apart while it cooks.

3. When the meat is cooked, add the pasta sauce and leftover roasted vegetables (if using). Add the pasta and mix to combine.

4. At some point in this process, make your salad: Add the minced shallot to the serving bowl with the sherry vinegar and a pinch of salt. Let it sit for a minute, then whisk in the Dijon mustard and olive oil. Add the greens, toss, and season with a little more salt and pepper. (If this is more than you have time for, keep it even simpler: Olive oil and balsamic vinegar are always a winning combination in my book.)

5. When you’re ready to eat, portion the pasta into bowls and serve the salad and broccoli on the table. If you want to zhuzh it up, add some red pepper flakes or Parmesan cheese.

Note: I added some roasted vegetables that I had made earlier in the week to this dish. I love to cut seasonal vegetables into bite-size pieces, cover them in olive oil and sea salt, and roast them for 45 minutes at 375°F. I do this every week and add them to salads, grain bowls, and pasta dishes like this to add more fiber and increase my vegetable intake. If you don’t have roasted vegetables at the ready, don’t let it hold you back from making this dish. Just omit it. This dinner is brimming with green things, so it’s really no big deal.