Beef & Vegetable Bolognese

A rich, slow-simmered beef Bolognese loaded with hidden vegetables is one of the best meal prep investments you can make. It feeds a crowd, freezes perfectly, and tastes incredible reheated with pasta, rice, or crusty bread. Double the batch and freeze half for effortless dinners weeks from now.

Ingredients

• •600g lean ground beef
• •1 large onion, finely diced
• •2 medium carrots, finely diced
• •2 stalks celery, finely diced
• •4 cloves garlic, minced
• •2 cans (400g each) crushed tomatoes
• •2 tablespoons tomato paste
• •1 teaspoon dried basil
• •1 teaspoon dried oregano
• •2 tablespoons olive oil

Instructions

1. 1. Heat olive oil in a large, heavy pot over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until the vegetables are soft and beginning to turn golden.
2. 2. Add the garlic and cook for 1 minute until fragrant. Add the tomato paste and stir it into the vegetables, cooking for another 2 minutes to deepen the flavor.
3. 3. Increase the heat to medium-high and add the ground beef. Break it up thoroughly with a wooden spoon and cook until browned all over, about 8–10 minutes. Drain any excess fat if needed.
4. 4. Pour in the crushed tomatoes and add the dried basil and oregano. Stir everything together, season generously with salt and pepper, and bring to a boil.
5. 5. Reduce the heat to low and let the sauce simmer uncovered for 30–40 minutes, stirring occasionally, until thickened and deeply flavored.
6. 6. Remove from heat and allow to cool fully. Divide into meal prep containers and refrigerate for up to 5 days or freeze for up to 3 months.
7. 7. To serve, reheat the sauce and spoon over freshly cooked pasta or rice.