Jim Saint Legendary's Really Good Bolognese
One of our favorite clients, Jim “Saint Legendary”, not only sends us his weekly measurements and pictures (on time), but he tortures us with his delicious descriptions of his weekly food prep and recipes. We begged him to send along his Grass Fed Bolognese recipe and he obliged- I then adapted it to fit my particular macros. Recipe adaptation and meal prep play a key role in being successful when you track macros! Need help? Contact us here. -Shebnation
JIM “SAINT LEGENDARY’S” GRASSFED BEEF BOLOGONESE
Makes 8 Servings
MACROS | 31 C | 18 F | 30 P/ SERVING
INGREDIENTS:
2 lbs Grass Fed Beef (85% LEAN)
2 stalks of celery halved and sliced thin
1/2 Yellow Onion (Diced)
4 cloves Garlic, minced
2 Red Bell Peppers, diced (make sure to remove the inner-husks as they can add a bitter element when simmered)
8 Cherry Tomatoes (Quartered, with seeds)
Fresh Basil Leaves (bruised and cut with scissors)
2 tbsp Olive Oil
1 28oz Can Organic Crushed Tomatoes
1-6oz can Tomato Paste
3 Bay Leaves
2 tsp Dried Oregano
2 tsp Dried Basil
1 tsp Salt
1 tsp Ground Black Pepper
1/2 Cup Dry Red Wine
DIRECTIONS:
Heat a pan at medium high heat. Add olive oil. Once heated, add celery and onion. Stir until translucent. Add Garlic once onion is clear (add garlic late, since it tends to brown faster than the other aromatics).
Once the oil has been absorbed and the aromatics become clear, add ground beef and stir in onion/garlic/celery mix. Break apart and stir until browned.
Add bell peppers, tomatoes, and basil. Stir in with ground beef. Add tomato paste and mix into mixture. Add all spices and stir. Add crushed tomatoes and red wine and stir entire mixture until consistent.
Cook at Medium High heat for 10-15 minutes, stirring when the sauce from the crushed tomatoes rices to the top. After 10-15 minutes, simmer at a low heat for 20-30 minutes, stirring occasionally.
Once the sauce reduces a bit, take off heat and stir until consistent. Separate into 6 containers evenly and allow to cool outside of the refrigerator so as not to ruin your other food. Refrigerate.
Serve over pre-prepared whole wheat pasta or spiraled veg. Microwave at will.
SHEBNATION’S ADAPTATION OF THE ABOVE LEGENDARY BOLOGNESE
MAKES 8 SERVINGS
MACROS: 11 C | 9 F | 23 P/SERVING
INGREDIENTS:
125 grams, Onion (hald a large onion) diced
100 gram Celery ( 2 stalks) diced
50 g, Carrots, raw (2 medium) diced
15 milliliter Butter (1 tbsp)
2 cloves of garlic, minced
1/2 cup dry white wine
136 gram Cherry tomatoes, chopped (about 10 tomatoes)
30 milliliter tomato paste
150 grams Steamed Acorn squash (half a large squash)
160 ml crushed, canned tomatoes
2 lbs 93% lean ground Turkey
Salt and Pepper (1-2 tsp each)
1 tbsp dried oregano
1/2 tsp dried chili flakes
DIRECTIONS:
Melt the butter in a large sauté pan. Add the onions, carrots, and celery. Season with salt and pepper and sauté for 5 minutes. Add the crushed garlic,, and 2 pounds of turkey meat. Brown this well, until the water has evaporated from the meat and everything is well cooked.
Add the chopped tomatoes, stir to combine, then deglaze with the white wine. Sauté for another 4 minutes, then add the tomato paste, tomato sauce and steamed acorn squash. Stir to combine, Season again with salt and pepper, and add the dried oregano and cili flakes. Simmer for another 10-15 minutes on low heat
Divide equally amongst 8 containers. Put on pasta, rice or zoodles. Microwave at will. This freezes beautifully if you want to make a double batch.
