Tomato Beet Bolognese

"NEW RECIPE with @MuirGlen and @TheFeedfeed! These tomatoes are quite possibly one of my favorite kitchen staples and the good news is they are ON SALE at your local co-op. You can stock up to make this incredibly easy AND delicious Tomato Beet Bolognese. The combination of tomatoes and beets in this dish make it savory with a touch a sweet. Bolognese is such a comfort food (for me, at least) and that’s why I love filling it with as many vegetables as possible so I can get all the comfort with a side of #sassyapproved flavor. I love you all from my head to-ma-toes so let’s get cooking and turn up the beet with this Tomato Beet Bolognese filled with veggies, flavor and color."
-- @thesassydietitian
A Note from Feedfeed

Laura from The Sassy Dietitian created this recipe using Muir Glen Tomato Paste and Muir Glen Diced Tomatoes.  She found all the ingredients at her local co-op! You can find your local co-op here and try this recipe too. 


Prep time 10mins
Cook time 50mins
Serves or Makes: 4


  • 1 medium spaghetti squash, halved and deseeded
  • 2 large beets, peeled and chopped in 1-inch cubes or smaller
  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground beef, bison, or venison
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 (6 ounce) can Muir Glen Tomato Paste
  • 1 (14.5 ounce) can Muir Glen Diced Tomatoes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes, optional


  • Step 1

    Preheat oven to 400°F and line a baking sheet with aluminum foil, spray with cooking spray.

  • Step 2

    Place spaghetti squash flesh-side down on 2/3 of the pan, then spread beets on remaining 1/3. Bake for 40-50 minutes, until squash is peeling away from the skin and beets are fork-tender.

  • Step 3

    Meanwhile, heat oil in a skillet over medium. Add meat and cook until no longer pink. Add onions, carrots and celery and cook for 3 minutes until soft. Add garlic and sauté an additional minute. Add tomato paste and spices, stir to combine. Reduce heat to low to keep mixture warm until squash and beets are done cooking.

  • Step 4

    Add diced tomatoes and beets to a blender and puree until smooth. Pour over meat mixture and stir to combine.

  • Step 5

    Shred spaghetti squash with a fork and divide between 4 bowls. Top with tomato beet bolognese.