Last Updated on September 7, 2016
I’m so sorry that I haven’t posted for some time. I forgot how much time a little one (now 11 weeks old) takes up! (But I wouldn’t have it any other way.)
Dealing with food allergies and dietary restrictions can seem overwhelming at times, especially when you consider how much time can be spent in the kitchen preparing food. One purpose for this blog has been to provide meal ideas that are easy for weeknights and even provide leftovers that freeze well. This recipe wins on both counts.
If you’re concerned about fat, you can substitute ground chicken for the ground chuck and use chicken sausage in place of the pork variety. It still has great flavor, though I prefer the meaty flavor and texture that beef and pork give.
- 3 tablespoons extra virgin olive oil
- 1 onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 lb. ground chuck
- 1 lb. mild Italian sausage, casing removed
- 2 cloves garlic, minced
- 1 (28 oz.) can San Marzano pureed tomatoes
- ½ can water (see instructions below)
- ½ cup Chardonnay
- ½ cup cashew milk
- salt and pepper to taste
- Heat a large saute pan with straight sides to medium. Add olive oil, then onion, carrots, and celery. Saute until veggies soften.
- Add ground chuck and sausage and stir, breaking up with a wooden spoon, until meat is cooked through.
- Remove pan from heat and stir in garlic for about 30 seconds. Return to heat.
- Add pureed tomatoes. Fill the tomato can about half way with water, sloshing it around so it gets all of the tomato that is clinging to the can. Add water to pan, along with Chardonnay.
- Stir well. Tilt cover on top of pan to allow some steam to escape.
- Turn heat to low, allowing bolognese to simmer, and cook for about an hour.
- Next, add cashew milk, salt, and pepper to taste.
- Stir and continue to cook without covering if it needs to thicken up a bit.
- Serve atop zucchini noodles or spaghetti squash.