Crockpot Beef Bolognese
Rich, meaty Bolognese sauce simmered all day in the crockpot. Make a huge batch and use it for pasta, lasagna, or over zoodles all week.
PROTEIN 28g
CALORIES 420
P:E RATIO 6.7
TIME 495m
YIELD 8
P:E 6.7
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs ground beef 28G PROTEIN
1 can crushed tomatoes (28 oz) PRODUCE
1 can tomato paste (6 oz) PRODUCE
1 onion, finely diced FLAVOR
3 cloves garlic, minced FLAVOR
2 carrots, grated PRODUCE
1 tsp Italian seasoning FLAVOR
1/2 tsp red pepper flakes FLAVOR
1 lb spaghetti FLAVOR
Parmesan cheese for serving DAIRY
MEAL PREP LOGISTICS
- Storage: Refrigerate sauce for up to 5 days. Freeze sauce for up to 3 months. Store pasta separately.
- Batching: Grated carrots melt into the sauce and add natural sweetness.
- Reheat: Microwave sauce 2-3 minutes. Cook fresh pasta or reheat stored pasta with a splash of water.
EXECUTION STEPS
01
THE MACRO PREP
Brown ground beef in a skillet, breaking into crumbles. Drain fat.
02
THE MACRO PREP
Transfer to slow cooker with crushed tomatoes, tomato paste, onion, garlic, carrots, and seasonings.
03
HIGH HEAT SEAR
Cook on LOW for 8 hours or HIGH for 4 hours.
04
HIGH HEAT SEAR
During the last 30 minutes, cook spaghetti according to package directions.
05
STEP 5
Serve sauce over pasta with Parmesan cheese.