Light Bolognese Sauce - Cooking once, eating twice

Tomorrow and day after tomorrow there is no school. Anyway I have cooked Bolognese sauce with whole wheat spaghetti for lunch today.  It is a time saver - I will use the sauce again this week. During school days, I pack it with whole grain pasta or brown rice. You can adopt it and serve any way you like - with couscous or rice noodles, with basmati rice or polenta. Everything works.

My version of the sauce is lighter than traditional with carrots and zucchini. 

Light Bolognese sauce with zucchini added, cooked sauce

Ingredients:

1/2 tablespoon of olive oil
1 medium onion - diced
1 glove of garlic - diced
1/4 teaspoon of chili flax
1 pound ground beef (grass fed)
1 (24 ounce) bottle tomato puree or can of crushed tomatoes
2 medium carrots, peeled and cubed
1 zucchini, cubed
1/2 cup wine
cumin
turmeric
black pepper
salt
bay leaf

Method:

In big skillet heat the oil on medium heat for a minute. Add garlic and chili flakes. When fragrant, add onion and saute for about 5 minutes, until softened and golden. Add ground beef and saute until cooked through. Add tomatoes and spices and let simmer on low heat for 15 minutes. Add everything else and let simmer for 40 minutes, stirring occasionally. Add water or broth, if needed.  

The longer this sauce cooks, the better. If using frozen peas, add them 10 minutes before turning off the heat. You may choose to garnish with parsley for added minerals and vitamins.

Bolognese sauce served with whole grain pasta and vegetables side

For lunch, reheat in the morning and pack in thermos with pasta (or gluten free pasta) or your favorite grains.