MY HUBBY’S HEARTY HEALTHY BOLOGNESEMY HUBBY’S HEARTY HEALTHY BOLOGNESE https://www.delphineremy.com/wp-content/uploads/2018/03/40a-1024x1024.jpg 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach Delphine Remy | Holistic Nutrition & Eating Psychology Coach https://www.delphineremy.com/wp-content/uploads/2018/03/40a-1024x1024.jpg
— Our Belgian version of Taco Tuesday!
Every other Sunday our family has a tradition of preparing my husband’s Hearty Healthy Bolognese. We prepare a large quantity in my Le Creuset pot and freeze the leftovers for the week. The kids love being able to preheat leftovers as an after school snack. HINT HINT batch cooking comes in handy on busy days you don’t have time to prepare meals from scratch!
The bolognese is super healthy and contains protein and the cooked tomatoes contain super powerful antioxidants. Did you know if you are only eating fresh tomatoes you are missing out on the powerful antioxidative qualities of lycopene? It’s true. According to the International Journal of Food Sciences and Nutrition, fresh tomatoes have a thick cellular wall that makes it more difficult for our body to absorb lycopene. The cooking process actually helps break down this cellular structure and allows the body to easily absorb its nutrients. Consider adding homemade tomato sauces, pastes and healthy homemade ketchup to your diet to make sure you are benefit fully from the antioxidants found in tomatoes.
Get a copy of A Happy Healthy Cookbook for instant access to 100 plant-based recipes (including my homemade Ketchup recipe) and start batch cooking today!
TIP. If you are intentionally planning for a batch cook, be sure to under cook the veggies so as not to lose too many nutrients. Freeze dishes immediately after cool down.
Total time 1 hour
1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
2 celery stalks, coarsely chopped
2 carrots, coarsely chopped
1 zucchini, sliced
4 cups mushrooms, sliced
1 pound ground chuck beef
One 28-ounce can crushed tomatoes
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano
1. In a large skillet or Le Creuset pot heat the olive oil. Add the onion and garlic and saute over medium heat until the onions become very soft and translucent, about 8 minutes.
2. Add the celery, carrots, zucchini slices and mushrooms and saute for 5 minutes.
3. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes.
4. Add the tomatoes and cook over medium low heat until the sauce thickens, it will take about 40 minutes. Check seasoning. If the sauce is a little too acidic, you can add a teaspoon of honey to balance the acid/sweet taste.
5. Add basil just before serving.
6. Serve with the pasta listed above and with Parmesan cheese.
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Delphine RemyAll stories by: Delphine Remy
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