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Carrot and Peas Bolognese over Leftover Roasted Sweet Potatoes
+ baby spinach salad

Active: 25 min Total: 25 min
We use frozen veggies to create a hearty homemade meat sauce. Spooned over leftover roasted sweet potatoes, you have a super quick dinner on your hands.
Smarts: Don't knock frozen veggies - they can save prepping time and are usually very fresh and economical.
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Ingredients

Metric
Servings:
4
Carrot and Peas Bolognese over Leftover Roasted Sweet Potatoes:
  • 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
  • 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
  • Leftover roasted sweet potatoes - ~3 cups ((made on Monday))
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

Nutrition Facts

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Prep

  1. Ground beef - Season ground beef with garlic powder, oregano, salt, and pepper. (Can be done up to 1 day ahead)
  2. Garlic / Onions / Celery - Prep as directed. (Can be done up to 3 days ahead)
  3. 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

  1. 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.
  2. Next add in ground beef and brown with veggies for ~5 minutes.
  3. Next add in tomato paste, crushed tomatoes, and wine if you’re using it. Simmer for 10 to 15 minutes.
  4. Fold in frozen veggies and cook for another 5 minutes. Taste and season with salt, pepper, and sweetener if it’s too acidic.
  5. Heat up leftover roasted sweet potatoes in the microwave (~1 minute will do) or in the oven (~10 minutes at 200F degrees (93C)).
  6. Toss baby spinach with vinaigrette. Top sweet potatoes with your bolognese.

Nutrition Facts

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Reviews

Ratings

Original (69)
Gluten-free (5)
Paleo (6)
Vegetarian (6)

25 reviews

it was just ok. Flavors were good and very easy, but didn't wow any of us either. We had 2x the amount of bolognese that we needed for 3 of us, so we've got another meal for leftovers.

By: Melissa
Posted: Jun 05, 2020
Diet: Gluten-free
0 Helpful

Very tasty and pretty simple. I would add a bit more spice next time, maybe a pinch of CRP.

By: Danica
Posted: Dec 04, 2016
Diet: Original
0 Helpful

I didn't have carrots so swapped for sweet potato and threw in some spinach rather than the side salad. Everyone from 1 years olds to 3 years olds and Daddy loved!

By: Jena
Posted: May 05, 2016
Diet: Original
0 Helpful

Loved this. Paleo version was really good. Tasty and filling.

By: Jennifer
Posted: Aug 19, 2015
Diet: Paleo
0 Helpful

Was a little sceptical, but this was actually pretty yummy. Liked the roasted sweet potatoes as a substitute for pasta.

By: Melanie
Posted: Mar 15, 2015
Diet: Paleo
0 Helpful

We felt good about all the extra veggies compared to the normal meat sauce we make, and the gnocchi was a cool change of pace from spaghetti. We used too much celery though, might scale that back.

By: Joanna
Posted: Jan 28, 2015
Diet: Original
0 Helpful