How long does this last?

Leftovers can be kept in a resealable container up to four days. Keep refrigerated.

To reheat spoon portions into a microwave safe container. Microwave on high for 2 minutes. Stir and heat for an additional 30 seconds if necessary. To reheat on the stovetop, transfer to a saucepan and splash a little water in. Place over medium heat and cook stirring often until heated through and steaming hot, about 6 minutes.

Store the sauce frozen for up to 6 months. It can be thawed in the microwave or in the refrigerator for 24 hours.

Can this be made in a slow cooker?

Yes! Saute the beef and veggies as directed and deglaze with the wine. Transfer to the insert of the slow cooker, add the tomatoes, cover and cook on low for 8 hours.

American Chop Suey (Bolognese or Goulash)- Healthy Seasonal Recipes

Name: American Chop Suey {Goulash or Slumgullion}
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 12 ounces whole wheat rotini, fusilli or macaroni; 6 cloves garlic, crushed and peeled; 2 carrots, peeled and cut into 1 ½-inch chunks; 2 stalks celery, cut into 1 ½-inch chunks; 2 medium onions, peeled, cored and cut into eighths; 2 teaspoons extra-virgin olive oil; 1 pound ground Bison or lean ground beef; 2 teaspoons Italian seasoning; 1 teaspoon salt; ½ teaspoon freshly ground pepper; ½ cup dry red wine; 1 28-ounce can crushed tomatoes, preferably fire-roasted, such as Muir Glen (see ingredient note*); Chopped fresh parsley for garnish

Description

Whether you call this Chop suey, goulash or slumgullion this healthy version is a delicious family friendly meal. Made with loads of vegetables, whole-wheat pasta and grass fed beef.

Ingredients

Units Scale

12 ounces whole wheat rotini, fusilli or macaroni
6 cloves garlic, crushed and peeled
2 carrots, peeled and cut into 1 1/2-inch chunks
2 stalks celery, cut into 1 1/2-inch chunks
2 medium onions, peeled, cored and cut into eighths
2 teaspoons extra-virgin olive oil
1 pound ground Bison or lean ground beef
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup dry red wine
1 28–ounce can crushed tomatoes, preferably fire-roasted, such as Muir Glen (see ingredient note*)
Chopped fresh parsley for garnish

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Instructions

Bring a large pot of water to a boil.
Meanwhile, fit food processor with steel blade attachment, close lid and turn motor on. Drop garlic through feed spout and continue processing until the garlic is minced. Open lid and add carrot and celery. Process until the carrot and celery are finely chopped. Open lid, add onion and pulse until the onion is roughly chopped. Alternatively, use a knife to mince garlic, finely chop carrot and celery and dice onion.
Heat oil in a large skillet over high heat. Crumble in bison or beef, and cook, stirring and breaking up chunks of meat until browned, 4 to 5 minutes. Stir in the vegetable mixture, Italian seasoning, salt and pepper and cook, stirring occasionally until the vegetables are cooked down and browned slightly, 8 to 12 minutes. Pour in wine and cook until mostly evaporated, 2 to 3 minutes. Stir in tomato and bring to a simmer. Reduce heat to maintain simmer and cook, stirring occasionally until the vegetables are tender, about 5 minutes.
Meanwhile, once the water boils, cook pasta according to package instructions. Drain.
Mix the pasta and sauce together and serve sprinkled with parsley.

Notes

To make ahead: Store the sauce (not mixed with pasta) in the freezer for 3 months. Left-overs reheat well in the microwave.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 2/3 cups
Calories: 330
Carbohydrates: 49 g
Fiber: 7.6 g
Protein: 20 g