More than Bolognese

Nights are growing cooler here in Colorado. I'm a bit weary of salads, and feel like making a big pot of warm. :) 

Time for More than Bolognese! Chock full of meat and veggies! You can almost eat it by itself. Yum in my tum.

1 cup Carrots, chopped fine (I used my Cuisinart)
1 Onion, chopped
2 stalks Celery, chopped
5 Garlic Cloves, minced
3 Tbsp Olive Oil
1 pound 96% Lean Ground Beef
1/2 package Turkey Bacon, diced
1 cup Red Wine
2 Tbsp Worchestshire
28 oz Hunt's Fire Roasted Diced Garlic Tomatoes
28 oz Tomato Puree
2 Tbsp Dried Basil
2 Tbsp Italian Seasoning
3/4 cup Skim Milk
1 - 14 oz can White Cannellini Beans

1. In a very large saucepan, sauté carrots through garlic in olive oil, about 5-10 minutes. 

2. Make well in center of veggies.. Add ground beef and bacon. Slowly stir into veggie mixture and cook.

3. Add wine through beans. Put lid on and simmer covered for at least 2 hours. Even better if longer.

4. Serve with high-protein pasta (I like Barilla ProteinPLUS™) or homemade veggie pasta. And a salad. 

Thanks to The Pioneer Woman for her bolognese inspiration! Her version is super yum, too!

RECIPESSuzanne BrownDinner, Healthy