Veggie-Loaded Bolognese


  • 2 lb ground sirloin
  • 1 t fennel seeds
  • 1 T dried basil
  • 1 T dried parsley
  • 0.5 T oregano
  • 0.5 t red pepper flakes
  • 1 large yellow onion
  • 4 cloves garlic
  • 1 red bell pepper
  • 16 oz sliced white mushrooms
  • 10 oz spinach
  • 26 oz tomato sauce
  • 1 package barilla protein angel hair pasta
  • 1 cup shredded mozzarella
  • 0.25 cup shredded parmesan
  • olive oil
  • salt and peper


  • Heat olive oil in large skillet to brown sirloin. Season with fennel, basil, parsley, oregano, red pepper flakes, and salt and pepper.
  • Remove meat from pan and set on plate. DO NOT place paper towel on plate or drain juices from pan or meat. Add onions into pan and cook until starting to brown. Add garlic and cook until golden. Add mushrooms and cook covered until water is released. Add spinach and cook covered until bright green.
  • Add tomato sauce to skillet. Return sirloin to pan. Stir and turn to low and let simmer, covered.
  • Cook noodles per instructions. Combine noodles, sauce, and 0.5 cup mozzarella. Serve in bowls and topped with 1 T mozzarella and 1.5 t parmesan. Enjoy!


Calories: 505
Protein: 39 gm
Carbs: 43 gm
Fat: 17 gm
Fiber: 7 gm