Stretching the Protein: Optimizing 1/2 Pound of Beef Across a Gallon of Bolognese
You don't need pounds of meat for a satisfying meat sauce. Finely minced mirepoix matches the texture of ground beef, tripling sauce volume while keeping a high-end texture.
INGREDIENT UNIT LEDGER
SERVINGS:
6
INGREDIENT ITEM
QTY
UNIT COST
Ground Beef (80/20)
0.5 lb
$2.25
Carrots, Finely Minced
2 carrots
$0.50
Celery Stalks, Finely Minced
2 stalks
$0.40
Yellow Onion, Finely Minced
1 onion
$0.30
Crushed Tomatoes (Can)
1 can (28oz)
$1.30
Rigatoni or Tagliatelle
16 oz
$1.28
ESTIMATED TOTAL MATRIX:
$6.03
COST PER SERVING:
$1.01
Preparation Protocol
- Build the Mirepoix: Finely mince carrots, celery, and onion until the pieces are roughly the size of ground beef crumbles.
- Brown the Beef: Brown ground beef in a heavy pot over medium-high heat, breaking it into small pieces, about 6 minutes.
- Sweat the Vegetables: Add the minced mirepoix to the beef and cook until softened, about 8 minutes.
- Simmer: Stir in crushed tomatoes and simmer uncovered for 45 minutes, stirring occasionally, until thick and rich.
- Serve: Toss with freshly cooked pasta and serve immediately.