Protein Pasta Bolognese



By London Baker, RD, LDN


  • 2 tbsps Extra Virgin Olive Oil

  • 2 pieces Carrot (Diced small)

  • 1 stalk Celery (Diced Small)

  • 1/2 cup Yellow Onion (Diced Small)

  • 1/2 cup Mushrooms (Sliced thin)

  • 5 pieces Garlic (Minced)

  • 1 tsp Sea Salt & Black Pepper

  • 8 oz Extra Lean Ground Beef

  • 1 cup Crushed Tomatoes

  • 1/4 cup Basil Leaves (Rough Chopped)

  • 1 cup Whole Wheat Penne

  • 1/2 tsp Red Pepper Flakes

  • 1/2 cup Parmigiano Reggiano (For garnish)


  1. Gather all ingredients and equipment.

  2. Heat the oil in a large saucepan over medium heat. Add the carrots, celery, onion, mushrooms, garlic, and 1/2 teaspoon of salt and pepper. Cook, stirring frequently, until the vegetables are soft but not brown, about 5 minutes.

  3. Add the beef and cook until lightly browned, stirring frequently while breaking up the meat into bite size pieces, about 5 minutes. Add the tomatoes (along with their juices), basil, red pepper flakes and the other half of the salt and pepper.

  4. Bring to a simmer and cook uncovered, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce thickens, about 15 minutes. Meanwhile, cook the pasta according to the package directions. 5. Strain the pasta and add the pasta to the sauce. Stir all of the ingredients together until well incorporated and top with fresh parmesan. Enjoy!

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