Bolognese & Gluten-Free Spaghetti
This weekend I found myself with an abundance of tomatoes, basil, garlic and onions. If you’re Italian, you know what to do….. YUP…make sauce. Normally I would make my sauce with meatballs and simmer it for hours, but I was feeling lazy and wanted instant gratification. So I grabbed some meat and veggies at the store and went to work on a quick bolognese.
This sauce is pretty easy to make once you prep all the ingredients. It’s very important to use the freshest ingredients you can find when making sauce. Don’t settle for that shit in a jar and all the artificial additives!!! This recipe is easy enough and frankly, there is nothing better than the smell of onion and garlic sauteed in a pan. Just put on some Sinatra, pour yourself a glass of wine and cook this sauce. Boom.
I wanted to serve this over spaghetti squash to lighten it up, but my local market was out of it so I opted for gluten-free spaghetti.
- 2-3 tablespoons EVOO
- 1 yellow onion, finely diced
- 2 garlic cloves, finely minced
- 1 stalk of celery, finely diced
- 1 carrot, peeled and finely diced
- 1/2 lb ground beef chuck
- 1/2 lb ground pork
- Approx. 8 fresh tomatoes (or a 28 oz can of diced tomatoes), peeled, seeded and diced
- Handful of fresh flat leaf parsley, chopped
- Handful of fresh basil, chopped
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground pepper
- Handful of freshly grated parmiggiano-reggiano cheese (optional)
If you don’t know how to peel your tomatoes, peep this.
Heat your EVOO in a large saute pan over medium high heat, then add onions. Saute onions until soft, about 5 minutes, then add garlic. Saute until fragrant (your nose will know) and add carrots and celery. Cook, stirring occasionally, until soft then add the beef and pork. Cook until no longer pink, breaking up until smaller bits.
Once beef and pork are cooked, add tomatoes, basil, parsley, cheese (if using), salt and pepper and stir to combine. Cook the sauce until the tomatoes have released juices and the sauce is slightly thickened. Taste and adjust for seasoning.
Serve over gluten-free pasta of your choice, or spaghetti squash. This would also be delicious over grilled portobello mushrooms.
Simmering sauce……mmmmmmm can you smell the freshness?