Dietitians Dish – March 20, 2023
Think Outside the Jar!
Getting a quality meal on the table quickly during busy weeknights can be simpler than you think. And you don’t need to rely on just opening a jar of prepared sauce to accomplish it. Find ways to make simple meals using a combination of shelf-stable and fresh ingredients. Pick a day where you can prep your fresh ingredients for meals during the week. Aft er grocery shopping, take extra time to chop and store veggies for your weekly meals. Prepping takes a little time and planning but ends up saving you time when you’re ready to cook a quick meal. And less food goes to waste!
This Bolognese recipe is a combination of canned and fresh ingredients. Chopping the veggies earlier in the week could save you 15 minutes when it comes time to cook dinner.
Penne with Mushroom Bolognese
- 1/2 (16-ounce) package whole wheat penne pasta
- 2 Tbsps. olive oil
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped white onion
- 1 package (8 ounces) white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1/2 lb. 93% lean ground beef
- 1/2 cup nonfat milk
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup white wine
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
Directions:
- Prepare pasta as label directs; drain, return to saucepot and cover to keep warm.
- In medium saucepot, heat oil over medium-high heat. Add carrots, celery, and onion; cook 4 minutes or until vegetables begin to soft en, stirring occasionally. Add mushrooms and garlic; cook 4 minutes or until mushrooms begin to soft en, stirring occasionally. Add beef; cook 5 minutes or until browned, breaking up beef with side of spoon. Stir in milk; cook 5 minutes or until most liquid is absorbed, stirring occasionally.
- Reduce heat to low. Stir in tomatoes with their juice and wine; cook 15 minutes, stirring occasionally. Stir in salt and pepper. Makes about 4 cups. Serve over pasta.