Penne with Carrot and Peas Bolognese
+ baby spinach salad

Name: Penne with Carrot and Peas Bolognese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 lb Lean ground beef; 1 tsp Garlic powder; 1/2 tsp Dried oregano; 1/2 tsp Salt; 1/4 tsp Black pepper; 3 cloves Garlic, minced; 1 Onions, diced; 2 stalks Celery, diced; 8 oz Gluten-free penne ((or sub similar shaped pasta)); 1 1/2 Tbsp Cooking oil; 1/3 tsp Dried basil; 2 Tbsp Tomato paste; 1 can Crushed tomatoes (28 oz / 794 g can); 1/4 cup Red wine (opt); 1 1/2 cups Frozen peas and carrots; for serving Parmesan cheese (opt), grated; 1 1/2 Tbsp Balsamic vinegar; 2 tsp Dijon mustard; 2 tsp Maple syrup; 2 Tbsp Cooking oil; to taste Salt and pepper; 4 oz Baby spinach

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

We love dressing up pasta with a hearty homemade sauce. Using frozen veggies, this is a great fall dish that comes together quickly.
Smarts: Don't knock frozen veggies - they can save prepping time and are usually very fresh and economical.

Ingredients

Metric

Servings:

Penne with Carrot and Peas Bolognese:

Lean ground beef - 3/4 lb
Garlic powder - 1 tsp
Dried oregano - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Garlic - 3 cloves , minced
Onions - 1 , diced
Celery - 2 stalks , diced
Gluten-free penne - 8 oz ((or sub similar shaped pasta))
Cooking oil - 1 1/2 Tbsp
Dried basil - 1/3 tsp
Tomato paste - 2 Tbsp
Crushed tomatoes (28 oz / 794 g can) - 1 can
Red wine (opt) - 1/4 cup
Frozen peas and carrots - 1 1/2 cups
Parmesan cheese (opt) - for serving , grated

Baby Spinach Salad with Balsamic Vinaigrette:

Balsamic vinegar - 1 1/2 Tbsp
Dijon mustard - 2 tsp
Maple syrup - 2 tsp
Cooking oil - 2 Tbsp
Salt and pepper - to taste
Baby spinach - 4 oz

Prep

Ground beef - Season ground beef with garlic powder, oregano, salt, and pepper. (Can be done up to 1 day ahead)
Garlic / Onions / Celery - Prep as directed. (Can be done up to 3 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, maple syrup, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)

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Make

Cook pasta according to package instructions.
Heat a saute pan over medium-high heat. Add cooking oil to pan and then garlic, onions, celery, and basil to heated oil and saute for ~5 minutes.
Next add in ground beef and brown with veggies for ~5 minutes.
Next add in tomato paste, crushed tomatoes, and wine if you’re using it. Simmer for 10 to 15 minutes.
Fold in frozen veggies and cook for another 5 minutes. Taste and season with salt, pepper, and sweetener if it’s too acidic.
Fold pasta into bolognese.
Toss baby spinach with vinaigrette. Divide up pasta and serve with parmesan cheese if using.

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Penne with Carrot and Peas Bolognese + baby spinach salad