An absolute favorite meal of mine is Bolognese. Sauce, veg and meat (Goooood), what’s not to like? It took me a while to work through it several times and really key in my favourite way of cooking it, but now that I have its time to pass on the joy!
This recipe will just be for everything apart from the “side”. I’m not the biggest fan of pasta and I’d usually have this with rice but have also had it with potatoes on an occasion or two. Hopefully you will be able to manage to throw together some pasta or rice to serve alongside this whopper dish! Getting meals like this into you is a sure-fire way to satisfy that hunger and fuel all that growin’ your stimulating in the gym!
I’d usually make a batch for at least four normal, but would normally be considered large, meals. This is the list of what’s required to achieve that volume!
- 8-10 Large Carrots, cubed
- 8-10 Stalks of Celery, Chopped Nice and Thin
- 1 Large Onion Finely Diced
- 1 Large Punnet Of Mushrooms Chopped To Taste
- 2 Bulbs Of Garlic – Minced
- 4-5 Bell Peppers – Sliced
- 1 Large Tin Of Sweetcorn or Equivalent Amount Of Garden Peas
- 1,500g of Lean Mince
- 1,200ml of Passata (Thanks to Renato for the tip to use Passata over Tinned Tomatoes)
- 1 Small Tin Of Tomato Paste
- 1 Beef Stock Cube or Pot
- 1 Bag (?) of Basil
- Salt, Pepper and Coconut Oil
- In a large pot, add a good dollop of coconut oil. Once hot, throw in your onion, garlic and celery and continue to stir until golden brown. Alongside this, start to brown your mince in a separate pan.
- Once your celery is starting to soften and your onion is starting to caramalise, add in your now somewhat, but not fully, cooked mince and continue to cook.
- In the pan you were cooking your mince add in your mushrooms. I usually do this in small batches, throwing in a handful ever 90-120 seconds allowing the water to evaporate off quick enough so you’re not boiling them!
- Once all the mushrooms have been added and are starting to cook nicely, throw in all the carrot, sweet corn (Or peas), peppers and continue to stir until everything is softened.
- Combine all your veg and meat in the large pot and mix up. Add in all the Passata, paste, stock cube/pot (Dry) and basil leaves. Season lightly with Salt and pepper and leave on a low heat, stirring occasionally.
- Cook this for about an hour and taste. Usually it needs more salt and pepper so be sure to check and add as required, stirring before re-tasting.
- Once done, serve with Rice, Pasta or whatever and enjoy!