The Best Bolognese (Bulk Cooking)

failing to prepare...

Is preparing to fail. This recipe has been my go-to weekly bulk cook for the past couple of years. Great for busy periods or if you’d rather not cook fresh meals every evening.

I want to start by stating that I am no expert on Italian cuisine and this is likely a butchering of spaghetti bolognese. But I don’t care. Combining beef and rosemary in a tomato sauce can’t go wrong, especially when a little cheese is involved.

This recipe is based on 1kg of ground beef so adjust ratios as needed. I usually cook 1-1.5kg of meat at one time, equating to 4-6 meals (50-60g protein per meal). This will keep in the refrigerator for 3-5 days or freeze for 3-6 months.

Servings: 2+

Prep Time: 10 Minute

Cook Time: 50 Minutes

Ingredients (per 1kg meat):

• 1kg ground beef (5-15% fat)

• 75g streaky bacon / lardons

• 1-2 tbsp extra virgin olive oil

• 2-4 garlic cloves

• 2 red onions

• 2 carrots

• 1 celery stalk (optional)

• 150g fresh tomatoes (cherry preferred)

• 400g chopped tomatoes

• 1 tbsp tomato pureé

• 1 chicken stock pot

Herbs/Spices:

• 2-4 sprigs fresh rosemary

• 1-2 tsp oregano

• 1 tsp paprika

• Salt & pepper

Optional:

• 1 chilli (if you like spice)

• 10-20g dark chocolate

Method:

Prepare all the fresh ingredients. Dice the onions, carrots and celery (if using) finely, along with the garlic and rosemary. If you’re feeling lazy, place all of these ingredients (minus rosemary) into a blender and pulse until diced but not pureed.

Heat olive oil in a pan on medium heat then add the bacon, garlic, onions, carrots and celery (if using). Let the bacon crisp up and onions go slightly translucent, usually 5 mins.

Add the ground beef and salt to taste (you can always add more later). Brown the meat, breaking up any lumps and stirring occasionally. Whilst this is happening, dice the fresh tomatoes into chunks.

Add canned tomatoes, tomato pureé and stock cube to the pan and mix until even. Leave for a few minutes then add the fresh tomatoes, rosemary and dried spices to the pan. Stir and combine well. Other fresh vegetables can be added too depending on how much sacrilege you are prepared to commit. Bell peppers are great and even butternut squash if you dare.

Stir and ensure everything is combined and ready to stew. Leave on low to simmer for 15-20 minutes minimum, lid off if you prefer a thicker sauce. This can be left for 60-90 minutes or longer but place a lid on to avoid reducing too much. If you’re using dark chocolate or chilli, stir in 5 minutes before serving.

I personally serve this with white rice as it is my carb of choice (hypoallergenic, easy digestion etc). It is also very good with roasted potatoes or pasta of choice. Alternatively, if you’re adhering to a low-carb diet, enjoy it on its own. Top with grated parmesan and chopped basil for extra decadence.

I think of this recipe as a base. There are many modifications and combinations that it can be used with. Enjoy and experiment :)