Meat Bolognese With Parmesan

by Lisa Marie Rosati on January 11, 2015

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1 tablespoon olive oil
1 & 1/2 pounds ground meat
1 small white onion, chopped
2 garlic cloves, minced
1 medium zucchini, diced
2 celery stalks, chopped
2 cups broccoli florets, chopped
16 ounces canned tomato sauce
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 cup heavy cream
6 tablespoons grated Parmesan cheese


  1. Sauté the beef, onion and garlic in olive oil over medium heat in a heavy sauce pan for 5-10 minutes until meat is lightly browned.  Drain off excess fat. 
  2. Add the zucchini, celery and broccoli to the meat and cook an additional 5 minutes until softened.  
  3. Add the tomato sauce, oregano, marjoram and basil.  Allow to simmer for 15 minutes then add cream.  Stir to incorporate and heat through an additional 2 minutes. 
  4. Serve immediately with 1 tablespoon freshly grated Parmesan cheese per serving.

* Add an optional side salad with oil and vinegar dressing.  This recipe makes terrific leftovers and may be frozen for up to one month.