Professional cycling teams are served plenty of boiled chicken and overcooked spaghetti when they are traveling from race to race and eating hotel fare. At the 2015 Tour of California, Mark Cavendish requested that we make him some Bolognese. Our team made him a special batch, and he went on to win that day’s stage… Just saying.
- 8 ounces uncooked elbow macaroni or curly noodles
- 1 cup minced bacon
- 1 pound ground beef
- 1/2 cup minced onion
- 1/2 cup finely diced carrots
- 1/2 cup minced celery
- 2 cloves minced garlic
- 1/2 cup tomato paste
- 1 cup dry white wine
- 1 cup whole milk
- 1 large tomato, diced
- 2 tablespoons chopped fresh herbs (parsley, thyme, basil or a mixture)
- Coarse salt and pepper to taste
- Freshly grated Parmesan
- Bring a large pot of salted water to a boil and prepare the pasta as directed on the package.
- Drain the pasta and set aside.
- Brown the bacon in a heavy pot over medium-high heat until crisp.
- Add the ground beef and continue to cook until browned.
- Add the onion, carrots, celery, and garlic, and cook until the carrots are tender, about 5–6 minutes.
- Drain any excess fat from the pan.
- Add the tomato paste and use a wooden spoon to fully incorporate it, scraping the bottom of the pan.
- Turn the heat down to medium and add the white wine, cooking about 5 minutes to reduce the liquid and let the flavors meld.
- Turn the heat off and quickly stir in the milk until well combined.
- Finish with the diced tomato and fresh herbs, and season with salt and pepper to taste.
- Toss with pasta and garnish with Parmesan.
Republished with permission of VeloPress from Feed Zone Table by chef Biju Thomas and Dr. Allen Lim. Try more recipes at www.feedzonecookbook.com.
Chef Biju Thomas is a professional chef known for light, simple dishes bursting with bold flavors. He has designed menus of many successful restaurants in Denver and Boulder, Colorado, and has launched his own restaurant, Biju’s Little Curry Shop, in Denver’s RiNo neighborhood. Thomas has been a chef for pro cycling teams and coordinated food for one of the sport’s biggest races, the Tour of California.
Dr. Allen Lim is a sports physiologist, cycling coach and a founder of Skratch Labs, a manufacturer of performance hydration mixes and the world’s first active nourishment company. Beginning his coaching career with Jonathan Vaughters’ TIAA_CREF cycling development team, Lim developed a method of testing for biological markers of performance enhancing drugs that led to cycling’s Biological Passport. Lim was a director of sport science for Garmin and RadioShack cycling teams and is the only American scientist to have worked and cooked for teams at the Tour de France. Lim has also worked with dozens of top American cyclists to improve their performance and nutrition.
The views expressed in this article are the opinion of the author and not necessarily the practices of USA Triathlon. Before starting any new diet or exercise program, you should check with your physician and/or coach.