Skip the pasta and make bolognese with farro. This recipe is so delicious and it’s healthy too.
Ground beef and tomato sauce are such a natural combination and they go so well with pasta. I know it. But pasta is not the healthiest of carbohydrates. Switching it out for some nutrient and fiber-rich farro lets you have those flavors that you love but in a much healthier way.
If you’d like to learn more about farro, we have an article about it here. And there are more farro recipes to try here as well. If you’re looking to buy farro and can’t get it in your grocery store (not all stores carry it), you can get it online. I like this one from Bob’s Red Mill.
Enjoy!
Print Bolognese Farro Bake
Skip the pasta and make bolognese with farro. This recipe is so delicious and it’s healthy too.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Entrée
- Method: Baked
- Cuisine: Italian
Ingredients
- 3 cups cooked farro (learn how to cook it here)
- 1 Tbsp. olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 pint button mushrooms, sliced
- 1 and ⅗ lbs. lean ground beef or chicken
- ½ tsp. salt
- ¼ tsp. coarse black pepper
- 1 (28 oz.) can tomato sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 400ºF. If the farro isn’t freshly made and hot, heat it a bit in the microwave or pour boiling water over it and then drain it, just to heat it through.
- Warm the olive oil over medium-high heat in a large saute pan. Add the onion and mushrooms and cook until softened, 3-4 minutes. Add the garlic, ground meat, salt and pepper. Cook, stirring occasionally until cooked through, 4-5 minutes.
- Spread the farro into a 9×13″ baking dish. Top with the beef mixture. Add the tomato sauce and spread it out. Sprinkle with the cheese.
- Bake until cheese is melted and starting to brown, about 10 minutes.
Hi Christine!
I am a reader at your cook the story blog too, I just found this one. This is amazing, I love anything that have mushroom. I will definitely make this recipe tomorrow!, What else can I use beside mozzarella?
Thanks for sharing
Kate, So happy you found my second site! You can use any cheese that melts well. Cheddar would be good in there for sure. I’m not a huge fan of provolone or Swiss but they would both melt nicely and if you like their flavors, they’ll be good. Let me know how it turns out.