This bolognese-style meat sauce is packed with protein, veggies, and lots of flavor. What you end up with is a saucy, juicy bolognese that becomes a ruby red color from sneaking in lots of grated beets. The beets add vibrant color and a touch of sweetness but are otherwise undetectable. Most of the flavor comes from our aromatic base of onion, carrot, and garlic combined with a double dose of tomatoes (paste and canned). This bolognese should be eaten with a spoon, so choose your noodle accordingly!
P.S. This isn’t the typical “speedy weeknight meal”, but it is well worth it and leftovers taste even better the next day, so feel free to make it in advance.
Ingredient highlight
Beef! Is an extremely nutrient-dense animal protein with lots of iron, vitamin B12, zinc, and selenium to name a few. Look for “100% grass-fed” on the label for the highest quality beef.
Servings 5 – 6 (makes about 5-6 cups)
Prep Time 10 minutes 
Cook Time 40 minutes Ingredients
- 2-3 tbsp olive oil, divided
- 1 lb ground beef
- 1 tsp kosher salt, divided
- ½ yellow onion, finely chopped (red onion works too)*
- 1 carrot, finely chopped*
- 2-4 cloves garlic, chopped, sliced thin, or smashed*
- 2-3 medium beets (about 8-10 oz), grated (about 2 cups)**
- 1 tsp dried oregano***
- ½-1 tsp fennel seeds***
- ¼-½ tsp red pepper flakes (optional)***
- 2 tbsp tomato paste
- 1 (28 oz) can whole peeled tomatoes****
- ½-1 cup water****
- 1 tbsp soy sauce or tamari
- 8-12 oz short pasta (fusilli is my fave)
Toppings:
- Grated parmesan
- Chopped parsley (optional)
- A generous drizzle of your best olive oil
- *No chop option! I prefer to chop these in a high-speed blender. Quarter the carrots and onion. Add carrots and garlic to the blender and blend/pulse until finely chopped, then add the onion and blend/pulse again.
- **Grating beets can be a pain, that’s why having a good box grater makes a big difference. Alternatively, you can use the grater attachment of a food processor (use the same food processor to finely chop the carrot, onion, etc…).
- ***These spices will give a more sausage-esque flavor, but feel free to leave them out or just use one or two.
- ****Some canned tomatoes are more liquidy than others, which is why I give a range for the water amount. I ended up always using 1 cup for a more liquidy sauce.
Instructions
- In a large pot or dutch oven, warm 1 tablespoon oil over medium-high heat. Add the meat, break into chunks, and sprinkle with ½ teaspoon salt. Let cook, undisturbed, for 3-5 minutes or until browned. Then give it a stir and continue to cook, breaking up into smaller chunks. Lower heat to medium and use a slotted spoon or spatula to transfer to a bowl, leaving any fat behind.
- If there is not much oil in the pot, add another 1-2 tablespoons. Stir in the onion/carrot/garlic, grated beets, and ½ teaspoon salt. Cook for 6–8 minutes, stirring occasionally, until softened and slightly thickened. It’ll smell sweet and jammy and turn a deep ruby color.
- Stir in oregano, fennel, and red pepper flakes (if using) for 1 minute, then stir in the tomato paste and cook for 1–2 minutes or until caramelized.
- Reduce the heat and add the whole peeled tomatoes and crush them with your hands right in the pot to release their juices (alternatively, you can blend the tomatoes in the blender).
- Stir in the water (starting with ½ cup) and soy sauce. Stir the beef back into the pot and add up to another ½ cup water, if needed. Increase the heat to bring to a simmer, then reduce to low or medium-low and gently simmer, partially covered, for 20–40 minutes (longer is better for flavor). If it’s looking too watery at the end, simmer uncovered for a few minutes or add more water if it looks too dry.
- Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain and set aside.
- Serve the meat sauce over the warm pasta and top with lots of parm, a generous drizzle of your best olive oil, and parsley (if using). I like to mix the pasta in the sauce in my bowl so everything is coated and then add more cheese!
Items you can prep ahead (optional)
- Finely chop ½ yellow onion, 1 carrot, and 2-4 cloves garlic (or use a blender)
- Grate 2-3 medium beets (about 2 cups, or use a food processor)
- Make the recipe
Substitutions:
- To make vegetarian/vegan, replace the meat with two cans of beans or about 3 cups cooked lentils.
- To make gluten-free, use a GF pasta. My favorite is the Jovial foods brown rice pasta (fusilli). Or serve it over rice or quinoa or roasted potatoes.
- Replace the beef with any ground meat. If choosing a leaner meat, be sure to add that extra two tablespoons of oil.
- Replace grated beets with grated carrots or sweet potatoes or use a mix.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm it up gently in a covered pot on the stove or pop it in the microwave. Warm up the noodles and top with the bolognese and toppings.
- Serve it over rice or quinoa to mix it up. You could also scoop it on top of roasted potatoes or simply serve with a slice of crusty bread
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