Spaghetti Bolognese with Mushrooms

In keeping with resolutions to live well, we bring you an easy-to-make dish to fuel your workout sessions. Pasta, in general, is a favorite of runners to “carb-load” in preparation for races, and this bolognese with mushroom sauce is a delicious way to get your fix. Bolognese is a meat-based sauce originally from Italy, and typically contains beef, but here I have substituted lean ground turkey for beef. For vegetarian version, you can use a plant-based protein substitute, such as MorningStar Farms Grillers Crumbles (though these aren’t necessarily “healthier”), paneer, or baked tofu. Also, because I love mushrooms and would eat them with almost any meal if I could, I always put sliced fresh mushrooms in this sauce. For noodles, I used a mix of angel-hair pasta and whole wheat thin spaghetti, but the great thing about a sauce like this is that you can serve it over pretty much any type of noodle you like - even use it for a lasagna!

 

Ingredients: (serves 6-8)

1-1.5 lbs ground turkey (or beef)

1 15oz can no-salt-added petite diced tomatoes

8oz can no-salt-added tomato sauce

4oz can tomato paste

8oz mushrooms, sliced

~¼ cup minced onions

4-6 cloves garlic, minced

~1tsp oregano (I used dried, but fresh would be even better)

~1tsp ground thyme

~1tsp ground sage

~1tsp ground marjoram

Salt, pepper to taste


Brown the meat in a pan over med-hi heat (no oil necessary - there will be enough fat from the meat). Add the mushrooms and onions and cook until they are soft and most of the released liquid has cooked off. Season with garlic, oregano, thyme, sage, marjoram, salt, pepper, adjusting quantities to taste. Stir in tomatoes, tomato sauce, and tomato paste. Turn heat to med-lo and simmer for 15-20 minutes. Serve over noodles and top with grated or shredded Parmesan cheese. Pairs well with a glass of Merlot or Cabernet Sauvignon - not recommended before a work-out :-)

 

~ Karla

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