Simple Weeknight Bolognese
FOOD AS MEDICINE
This bolognese sauce is one of my go-to weeknight dinners that comes together in less than 30 minutes (and half of that is cook time so you can clean the dishes as it finishes!) This dish is literally a savior after a busy workday and hits all of the right comfort food buttons while still being totally keto friendly. Serve over zoodles or roasted vegetables of choice and BAM–dinner is on the table faster than you can order takeout! The addition of ground organ meat from my local farmers market is a game-changer in terms of nutritional density of this dish. See if you can find something similar at your local farmers market or you can improvise by pulsing 1/2 pound of organs in the food processor and adding in with the ground beef. Have a little more time to cook? Try this Spaghetti Squash Bolognese as a more refined (but still relatively simple) version of this dish!
1 yellow onion, diced
1 Tbsp grassfed butter
2 Tbsp thyme, fresh, chopped
1 bunch basil leaves, chopped
1 tsp sea salt
1 tsp coarse ground pepper
1.5 pounds 85/15 grassfed ground beef*
1 15 oz jar marinara sauce (I like Raos)
2 cups chopped lacinato kale, finely chopped (added at end to wilt)
Heat the butter in a cast iron skillet over medium heat. Once melted, add the onion and sautee, stirring occasionally, until beginning to brown. Add the thyme, basil, salt and pepper and cook, stirring for 1-2 minutes. Add in the ground beef and break up with the back of a wooden spoon. Cook, stirring occasionally until browned. Add the marinara sauce and simmer for 10-15 minutes until flavors are well combined. Season to taste. Add in half of the parmesan and the finely chopped kale in the last 2-3 minutes of cooking. Once the kale is wilted, remove from heat. Serve over zoodles or roasted vegetable and garnish with additional parmesan cheese.
Make 6 servings
Nutrition per serving: 316 Calories, 22g Fat, 5g Carbs, 25g Protein
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