Cubanelle and Veal Bolognese

4.0
(1)

I have found myself making daily visits to Joseph's Classic Market these days and creating new recipes. Not only do we have amazing markets here in Palm Beach Gardens but our farmers markets are spectacular. I got 4 Cubanelle peppers and grilled 2 with our steak dinner. Looking at the remaining 2, this dish came to me. Enjoy with your favorite pasta, spaghetti squash, or sweet potato noodles.

1
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hrs
Servings:
4
Yield:
4 servings

Ingredients

  • 2 tablespoons olive oil

  • 2 Cubanelle peppers, chopped

  • 2 cloves garlic, minced

  • 1 pound ground veal

  • ½ pound ground chuck

  • 1 (28 ounce) can crushed tomatoes

  • 1 tablespoon Italian seasoning

  • 2 teaspoons sea salt

  • 1 teaspoon ground black pepper

Directions

  1. Heat olive oil in a large saucepan over medium heat. Add Cubanelle peppers; cook and stir until softened, about 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds.

  2. Stir veal and chuck into the saucepan; cook, breaking up gently with a wooden spoon, until browned, about 10 minutes. Add crushed tomatoes, Italian seasoning, salt, and pepper. Bring sauce to a boil; reduce heat to low and simmer, covered, until flavors combine, about 30 minutes.

Cook's Note:

Substitute coconut oil for the olive oil if desired.

Nutrition Facts (per serving)

351 Calories
19g Fat
17g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 351
% Daily Value *
Total Fat 19g 25%
Saturated Fat 6g 29%
Cholesterol 106mg 35%
Sodium 1224mg 53%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 19%
Total Sugars 1g
Protein 30g
Vitamin C 38mg 191%
Calcium 110mg 8%
Iron 15mg 86%
Potassium 993mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.