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Bolognese Two Ways

Paleo Bolognese with Beef & Lamb

Paleo Bolognese with Beef & Lamb

Do you sometimes feel like you just spent an entire week cooking for your family and now a new week is beginning and you need to start all over again? Story of my life #thestruggleisreal.  Being the only one in my family contributing to meals prepared at home, I feel some stress to get everything organized to minimize my time in the kitchen and maximize quality time with my family. It seems reasonable that I'm not alone in that, right?  

Each week, I obsessively plan meals and while my goal is to give you three recipes a week, this week I’ve been testing this recipe(s) and am excited to share a cook once, eat two ways recipe.

HINT: I cooked this on Sunday, served it on Monday and Wednesday for dinner, plus my lunch on Tuesday.  It tasted best on Wednesday!  The breakdown of umami compounds was absolutely perfect.  And you can’t beat the cook it, forget about it, reheat it and serve happening here.  I literally spent 10 minutes in the kitchen Monday and Wednesday to serve up two hot meals.

Bolognese Ingredients and Prep Instructions

  • 1 Pound 10% or less Ground Beef
  • 1 Pound Ground Lamb
  • 4 Medium Carrots, Sliced Into Rounds
  • 1 Sweet Onion, Diced
  • ½ Fennel Bulb, Thinly Sliced
  • ½ Cup Madeira Wine
  • 1 26 Ounce Can of Diced Tomatoes
  • 1 6 Ounce Can of Tomato Paste
  • 1 Tablespoon Salt
  • 1/2 Tablespoon Pepper
  • 1/4 Teaspoon Cayenne
  • 1/2 Teaspoon Oregano  
  • 1/4 Cup Basil
  • 1 Tablespoon Ghee, or Butter
  • 1 Tablespoon Coconut Oil
  • Paleo Fettuccini, my pick is Cappello's on the refrigerator section. Made with almond flour and unbelievable.
  • 1 Large, or 2 Medium Eggplants

Meal Prep Instructions

In a large pot, I prefer my Dutch oven, toss in the ground meat on medium heat and brown.  While cooking, use a spatula to evenly mix the lamb and beef together.  Once cooked through, remove from the pot and into a strainer, leave in kitchen sink to drain.  Empty pot of residual fat and put back on the stove on medium heat.  Immediately add the butter and coconut oil.

Once the butter and coconut oil are hot, add the onion, carrots and fennel.  Sauté until translucent and slightly begin to brown; about 10 minutes.  Add salt, pepper, cayenne and oregano and heat spices for about 1 minute or until they become fragrant.  Pour in the 1/2 cup-ish of wine and deglaze the pan.

Add ground meat back into the pot with the tomatoes and tomato paste, mix well, bring to a boil then turn it way down low.  Cover and simmer for 1.5 hours while you meal prep for the rest of your week.  At the 1.5 hour mark, remove the lid and simmer for another 30 minutes. 

Turn off heat, put Bolognese into storage container and store until you are ready to eat.  It will last up to 5 days in the fridge.

To Serve Meal 1: A traditional take on a Bolognese with Fettuccini Paleo Pasta

If you're using Cappello's Pasta, it literally cooks in 90 seconds.  Follow their instructions to the T.

In a separate pot, portion out the amount of Bolognese needed to feed your tribe and reheat on medium heat.  Once the pasta is cooked, add it to the Bolognese and mix well with tongs or a spatula.

Chop Basil for toppings.

In large bowls, or a very big plate (my favorite), serve up the Bolognese Fettuccini and top with Basil.  Enjoy!

To Serve Meal 2: Browned Eggplant topped with Bolognese

Pull out your large cast iron skillet, or a good fry pan, eggplant(s) and Bolognese.  Dice your eggplant into 1/2 inch squares and chop some basil for toppings while you're at it.  Heat the skillet on medium high heat and add 1 tablespoon butter.  Once the butter is bubbly, toss in eggplant and spread out evenly in the pan.  Let cook without moving for about 3 minutes.  Sprinkle with salt and pepper, then drizzle with about 2 tablespoons of coconut oil or olive oil.  Using a spatula, turn eggplant and cook for another 5 minutes.

Plate the eggplant, keeping your skillet on the medium-high heat.  Once done, add the Bolognese to the skillet and spread out evenly, cook for 2 minutes, then mix and spread it out again.  This will reheat in 5 minutes or less. Plate on top of the eggplant and sprinkle with basil.  Serve and enjoy!