You may have noticed that I’m no longer doing weekly Frugal Food Favorite posts. I wanted to let you guys know that you’ll still see the series continue, just not on a weekly basis. There still will be plenty of frugal info and tips, though! Like this delicious Meaty Mushroom Bolognese recipe. It uses one of my favorite tips to save money and still please the carnivores in your family.
Cook with half ground meat and half ground mushrooms.
I love doing this! It packs a little more nutrient variety into your dish, with added vitamin D, potassium, selenium, and more from the mushrooms (1). Using half mushrooms decreases the overall amount of saturated fat and cholesterol compared to using all ground meat. Plus the taste isn’t compromised, because honestly? When you process the mushrooms into a ground meat texture and cook them down, you would never know the difference.
I actually have some of this sauce saved in the freezer for my sister (NOT a mushroom fan) because I am so convinced she wouldn’t even bat an eye at this sauce! Don’t worry though, I already texted her to let her know about the recipe and that it has mushrooms – I’m not that mean to spring it on her. 😉
What you need:
- Ground meat (a local, grass-fed, lean beef is pictured here, but you can also use chicken, turkey, venison, bison, etc.)
- Mushrooms (pulsed in a food processor or chopper, like shown below)
- Olive oil
- Sweet yellow onion
- Minced garlic (you can use fresh, but I totally cheat and keep a jar of minced garlic in my fridge)
- Bay leaves (1 if it’s large, 2 if small)
- Tomato sauce (I used my Freezer Tomato Sauce, but you can use your favorite jarred sauce – I like to look for one without added sugar)
- Red wine
And yes, there is red wine in this Meaty Mushroom Bolognese, but don’t worry, it’s still family friendly. 😉 The alcohol content cooks out! You certainly can omit it, but I’d encourage you to try cooking with wine if you haven’t before. A little wine goes a long way with cooking. It gives your dish such depth of flavor! I’ve never really been that interested in drinking alcohol, but I like keeping inexpensive white and red wines on hand for cooking.
I know this isn’t a super quick recipe from start to finish, but it’s actually still pretty low-fuss. The hands-on time required in preparing ingredients and getting the sauce going doesn’t take very long at all. Then once the sauce is simmering, you’re good to go hang out with your kids, read a book, workout, or any of those thousand things you always need to do but never seem to find the time for. 😉
Bonus? After a few hours you are left with a big batch of sauce for dinner tonight and plenty of leftovers for another meal later in the week (or for the freezer, for a future speedy weeknight meal). Enjoy, and be well!