Imported from Instagram

High-Protein Bolognese

Name: High-Protein Bolognese
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 1800 g Extra-lean ground beef; 1800 ml Whole tomatoes (Two 900 ml cans); 3 tbsp Extra-virgin olive oil (For sautéing); 490 g Onions (2 medium onions, diced); 10 Garlic (Cloves, minced); 0.5 cup Tomato paste; 2.5 cup Beef broth; 2 cup Fairlife milk; 2 tsp Italian seasoning; 2 Bay leaves; Salt (To taste); Black pepper (To taste)

Recipe by Shredded & Fed @shreddedandfed · Instagram

Imported by Blak Rabbit on SeeMeCook

A freezer-friendly, high-protein beef bolognese made with extra-lean ground beef, whole tomatoes, tomato paste, broth, and milk. The sauce is simmered until rich and reduced, then portioned into cubes for convenient meal prep.

12 servings75 minItalian

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Ingredients

1800 g Extra-lean ground beef
1800 ml Whole tomatoes (Two 900 ml cans)
3 tbsp Extra-virgin olive oil (For sautéing)
490 g Onions (2 medium onions, diced)
10 Garlic (Cloves, minced)
0.5 cup Tomato paste
2.5 cup Beef broth
2 cup Fairlife milk
2 tsp Italian seasoning
2 Bay leaves
Salt (To taste)
Black pepper (To taste)

Steps

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onions and sauté until softened and lightly translucent, about 5–7 minutes; they should not be deeply browned.
2
Add the minced garlic and cook for 1–2 minutes, stirring frequently, until fragrant but not browned.
3
Add the extra-lean ground beef. Break it up with a wooden spoon and cook, stirring occasionally, until fully browned and no pink remains, about 8–12 minutes.
4
Pour in the beef broth. Stir and scrape the bottom of the pot to loosen any browned bits. Simmer uncovered for about 8–10 minutes, until the broth has noticeably reduced.
5
Add the milk and stir to combine. Continue simmering uncovered for about 8–10 minutes, until the liquid has reduced slightly and the mixture looks creamy rather than watery.
6
Add the whole tomatoes, tomato paste, Italian seasoning, and bay leaves. Stir thoroughly so the tomato paste dissolves into the sauce.
7
Crush the whole tomatoes with the back of a wooden spoon or a potato masher until the sauce reaches your preferred texture.
8
Cover the pot and simmer gently for about 30 minutes, stirring occasionally. The sauce should thicken and become rich, with the beef fully tender and the flavors blended.
9
Remove the bay leaves. Taste the bolognese and season with salt and black pepper as needed.
10
Cool the sauce before portioning it into freezer-safe soup cubes or containers. Freeze for up to 3–4 months. Thaw in the refrigerator or reheat gently from frozen until piping hot.

Notes

The source lists approximately 317 calories, 38 g protein, 13 g fat, and 13 g carbohydrates per serving. Cool completely before freezing and leave room for expansion in containers. Serve with pasta, vegetables, or another preferred base.