My quick Bolognese pot,
is something I usually make on Tuesdays.
It’s the quickest, most reliable dish I have,
born for those super busy midweek days,
when all I need is a nourishing, satisfying meal that comes together in a flash.
The kids and we enjoy every bite,
and it only takes me a few short minutes to prepare,
while giving me so much peace of mind and time for the rest of my day.
Wishing us all happy and speedy days 🙂
Quick Bolognese | Photo: Daniel Laila | Styling: Hamutal Yakubovitz
Quick Bolognese
Ingredients
Serves 4–6 (depending on how much sauce you use)
For the pasta:
- 500 g pasta, cooked according to package instructions
For the Bolognese sauce:
- 1 large onion, finely chopped
- 2 garlic cloves or 1 cube crushed garlic
- 3 tablespoons olive oil
- 200 g tomato paste
- 500 g ground beef
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons silan (date syrup)
- 2 bay leaves (optional)
- Optional add-ins: 2 finely grated carrots, 2 finely chopped celery stalks
Preparation
In a wide pot, heat the olive oil and sauté the onion until translucent.
Add the garlic and ground beef, and lightly fry them with the onion until the meat breaks into small, slightly browned crumbles.
Create a small well in the center of the pot. Add the tomato paste, salt, and silan into it, and fry everything together while stirring.
Add the water and bay leaves, cover the pot with a lid, and cook on low heat for 30–50 minutes. Make sure to stir occasionally during cooking. If you’re adding carrots and celery, add them right after frying the onion.
Serve the quick Bolognese over the pasta you prepared earlier according to the package instructions (or mix the pasta into the sauce and serve that way). At our house, we love serving the Bolognese on top of the pasta 🙂
A little extra from me:
- You can store the quick Bolognese (separately from the pasta) in an airtight container in the fridge for up to five days.
This recipe was featured in my Easy Wellness column in Mishpacha newspaper.
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