Bolognese Meal Prep

Ingredients

• 15 ml (1 tbsp)olive oil
• 1onion, chopped
• 10 ml (2 tsp)dried oregano
• 10 ml (2 tsp)red chilli flakes
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)pepper
• 5 clovesgarlic, minced
• 363 g (0.8 lb)ground beef
• 227 g (2.5 cups chopped finely)mushrooms, finely chopped
• 30 ml (2 tbsp)tomato paste
• 800 ml (28 oz)canned whole tomatoes
• 100 g (1/2 cup)brown lentils
• 240 ml (1 cup)water
• 480 ml (2 cups), or morecooked pasta
• 60–75 ml (4–5 tbsp)pine nuts
• To tastefreshly grated Parmesan, optional

Instructions

1. 1

   Sweat the onion

   Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2–3 minutes, then stir in the oregano, chilli flakes, salt and pepper.

2. 2

   Add the garlic

   Stir the seasonings through the onion and cook for 1 minute more. Add the minced garlic.

3. 3

   Brown the beef

   Add the ground beef and cook for 8–9 minutes, breaking it up with a wooden spoon as it browns.

4. 4

   Stir in mushrooms

   Add the mushrooms and stir for 1 minute, mixing them well with the beef.

5. 5

   Add the tomatoes

   Mix in the tomato paste, then add the canned whole tomatoes. Break up the tomatoes as you stir.

6. 6

   Simmer the sauce

   Add the brown lentils and 1 cup of water. Bring the skillet to a boil, then lower the heat and simmer for 15–20 minutes, stirring occasionally, until the lentils are cooked through.

7. 7

   Layer the jars

   Once the sauce is ready, layer it into mason jars with the pine nuts, optional Parmesan and cooked pasta. Store in the fridge for up to 5–6 days.

What is Bolognese?

Bolognese is a meat-based sauce associated with Bologna in northern Italy, commonly served with pasta. This meal-prep take keeps the tomato-and-beef base and adds lentils and mushrooms for a more substantial sauce.

The ingredients simmer together in one skillet, making it practical to cook in a batch and portion into jars. Pine nuts and optional Parmesan go into the layers for a finishing touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 28g protein, 40g carbs, 13g fat.

The pasta and lentils provide most of the carbohydrates, while the beef contributes protein and the olive oil and pine nuts add fat. Balance the meal with a side of salad or vegetables, or adjust the pasta portion to suit your appetite.

Build the flavour base

Onion and seasonings: give the chopped onion 2–3 minutes to soften before adding the oregano, chilli flakes, salt and pepper. This brief start helps the aromatics mingle with the oil.

Garlic: add it after the seasonings have cooked for a minute. Keeping the garlic cooking time short helps it flavour the sauce without burning.

Brown the beef and mushrooms

Beef: break it into small pieces as it cooks for 8–9 minutes, so it browns evenly and is easier to portion through the sauce.

Mushrooms: chop them finely and stir them into the beef for a minute. Their small pieces blend into the sauce rather than forming large chunks.

Get the lentils tender

Tomato base: stir the tomato paste through the browned mixture before adding the canned tomatoes. Break up the whole tomatoes as you stir for a more even sauce.

Simmer: after adding the lentils and water, bring the pan to a boil, then reduce the heat. Stir occasionally and use the lentils themselves as the doneness cue: they should be cooked through before you finish.

Layer for meal prep

Pasta: use cooked pasta and portion it into the jars alongside the sauce. The recipe allows for more than 2 cups, so divide the amount according to how much pasta you want in each serving.

Toppings: add pine nuts and, if you like, freshly grated Parmesan as you layer the jars. Keep the layers neat enough that each jar contains pasta and sauce.

Serving ideas

This sauce is designed to be packed with pasta, so it works as a ready-to-go lunch or dinner. If serving at home, you can spoon the sauce over pasta instead of layering it in a jar.

A simple green salad or steamed vegetables make an easy side. Add them separately if you want to keep the prepared jars focused on the pasta and Bolognese.

Recipe notes & tips

• Use a large skillet so the beef can brown without being crowded.
• Break the whole tomatoes up as you stir them into the pan.
• Chop the mushrooms finely so they mix evenly into the sauce.
• Stir the sauce occasionally during its 15–20-minute simmer.
• Check that the lentils are cooked through before assembling the jars.
• Add Parmesan only if you want it; it is optional in the recipe.

Variations

• Adjust the heat: use fewer chilli flakes for a milder sauce.
• Use another pasta: swap in a different cooked pasta shape.
• Add Parmesan: grate it over the layers for a savoury finish.
• Change the nuts: omit the pine nuts if you prefer the jars without them.
• Make it beef-free: replace the ground beef with extra mushrooms and lentils.

Common mistakes to avoid

• Crowding the pan: the beef may not brown evenly; use a large skillet.
• Skipping the onion sweat: give it the full 2–3 minutes before adding the seasonings.
• Burning the garlic: add it after the seasonings and cook for just 1 minute.
• Leaving tomatoes whole: break them up as you stir for a more even sauce.
• Stopping the simmer too soon: cook until the lentils are cooked through.
• Packing uncooked pasta: the recipe calls for cooked pasta in the jars.

How to store

Store the layered jars in the fridge for up to 5–6 days, as directed in the recipe. Keep them chilled between servings and reheat a portion until hot throughout.

Frequently asked questions