Green Banana Blog

Bolognese Sauce

Apr 9, 2020 | Acupuncture, Well Packs, Wellness

     During this social distancing I miss my big loud Italian Family. I miss our gatherings with too many people stuck in a small house, and of course too much food. So to fill that void, I decided to make one of my father’s all time favorite dishes, Bolognese Sauce. This one of those sauces that is so delicious and comforting I swear it feels like you are getting a hug, just by eating it. Go traditional and top your favorite pasta with this sauce, or keep it a little lighter by eating it over spaghetti squash. Don’t forget to freeze those leftovers, because this sauce tastes almost better reheated than it does fresh. 

 

Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium white onion, chopped
  • 2 ribs celery, chopped
  • 1 medium carrot, chopped
  • 4 cloves garlic, minced
  • 1 cup white mushrooms 
  • 1 tsp oregano
  • 1 tsp parsley
  • ¼ tsp fennel seeds
  • ¼ tsp crushed red pepper
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ pound ground beef
  • ½ pound ground pork
  • ½ pound ground veal
  • 1, 6 ounce can tomato paste
  • 1 Tbsp white miso paste
  • ½ cup red wine
  • 1 cup beef broth
  • 1, 28 ounce can crushed tomatoes
  • ¾ cup heavy cream
  • ¼ cup fresh basil

 

Directions:

  • In a large saucepan, heat olive oil over medium high heat. Add onion, carrot and celery and cook for 3-5 minutes, or until onions start to become fragrant and translucent, stirring frequently. 
  • Add garlic and mushrooms to the pan and continue to cook for another 3 minutes. 
  • Add in all spices and cook for another 2 minutes.
  • Add pork, veal and beef to the pan. Using a wooden spoon, break up the meat as it cooks until it starts to form a crumbled texture. Continue cooking until the meat is completely browned and no pink is visible. 
  • Add in tomato paste and miso paste and stir until the meat and vegetables are well coated.
  • Add red wine, beef broth and crushed tomatoes to the pan and stir until well combines
  • Let mixture come to a simmer, where bubbles just begin to appear, turn heat down to low, cover and allow to cook for a minimum of 1 hour, stirring occasionally.
  • Remove lid and add heavy cream, mix until well combined and allow sauce to cook for another 20 minutes
  • Remove sauce from heat, stir in fresh basil.
  • Serve hot over pasta, or spaghetti squash and enjoy!

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