Since transitioning into a more gluten free life style, we do not eat nearly as much pasta as we have in the past. I am not complaining. With spring around the corner, pasta is the furthest thing on my weekly meal plan. Instead, grilled proteins and vegetables are the focus from now until the end of summer.
It’s rare that one can duplicate that wonderful, meaty sauce found in some of our cities best Italian restaurants. But, I think I have. The first time I fed this to my kids, they wanted to know if I had gotten take out from one of our favorites, Il Ristorante di Giorgio Baldi. I was flattered. Three kinds of meats, wine, veggies, tomatoes, and stock, all simmered on top of the stove for hours. The house smells wonderful and the meals attached to it are wholesome, nutritious, and costs pennies to make.
I always triple this recipe, keep some in the fridge for an easy weeknight meal and freeze (I use these or these to freeze) the rest in 1 quart size containers. In tripling it, I get anywhere from 7-8 quarts. Using all organic meats, homemade stock, and San Marzano Crushed Tomatoes, I can serve my family of 5, with leftovers for the next day’s lunch, for just under five bucks!
Traditional Bolognese Recipe
My kids love this served over a wide pasta noodle, but I personally love it over a bowl of millet or pan fried polenta cakes. Top with fresh, grated Parmesan Reggiano and some chopped, fresh basil. It’s a full meal when served with a Caesar Salad and some Kale Chips.
yield: 7-8 quarts
2 ounces extra virgin olive oil
1 medium, yellow onion
2 medium carrots
2 stalks of celery
12 ounces organic, ground chuck
12 ounces, organic, ground veal
6 ounces, organic, ground turkey
2 large garlic cloves, minced
6 ounces dry white wine
1 – 28 ounce can crushed tomatoes
8 ounces homemade chicken stock
1/2 teaspoon dried oregano
1 bay leaf
1 teaspoon celtic sea salt
1/2 teaspoon fresh, ground pepper
2 Tablespoons heavy cream
1 pound pasta (I use quinoa pasta)
• rough chop your onion, carrot, and celery. add it to the workbowl of your food processor. pulse 10-14 times until your vegetables are finely diced.
• in a large dutch oven, heat 2 tablespoons olive oil. add the diced vegetables. cook over moderate heat, stirring until soft, 6-8 minutes. remove the mixture to a clean bowl.
• heat the remaining 2 tablespoons of oil in the same pot. add the beef, veal, and turkey. using a potato masher, break up the meat, so it can evenly brown, about 5 minutes. you know when the meat is done when the meats are no longer pink.
• return the cooked vegetables to the pan, add the minced garlic. cook for 1 minute, stirring the whole time.
• add the wine. turn heat up to high and cook until almost all the liquid has evaporated. stir occassionally to avoide burning the bottom of the pan.
• stir in the tomatoes, chicken stock, oregano, and bay leaf. season with salt and pepper. bring the mixture to a boil over high heat.
• turn heat down to simmer and partially cover the pot. simmer for 1 1/2 hours.
• when ready, turn off heat and discard bay leaf.
• generally, I triple the recipe. it’s one of our favorite freezer meals.
• once the entire pot is completely cooled, ladle into quart sized containers. store in the freezer for up to two months.
•fill each container almost to the top (leaving 3/4 – 1″ space from the top of the container). when frozen the contents will expand. If you fill it all the way to the top, you may find shattered glass in your freezer. Trust me, I have been there!