Spaghetti (Squash) bolognEse

A labor of love (this sauce gentle simmers for a very long time)

Serves 4

Dairy and gluten free

Ingredients

For the SAUCE

2 tbsp olive oil

1 onion, chopped

5-6 medium carrots, chopped

1 bunch of celery, chopped

1/2 of a medium sweet potato, chopped

3 large crimini mushrooms, chopped

1 package of 100% grass-fed & -finished ground beef

8 oz of coconut milk

1/2 tsp of nutmeg

1 cup of white, dry wine (I used Chardonnay)

1 can (or glass jar) of diced tomatoes

Salt & pepper

& patience & love

For the Spaghetti Squash

1 Spaghetti squash (kind of essential for the noodle moment) (please also use real pasta or gf pasta if you desire)

2 tbsp of avocado or olive oil

Salt and pepper

Instructions

First, I suggest chopping your vegetables into similar size squares (if you have the patience). Then in a large saucepan on medium heat, add olive oil and let it get a bit warm. Then, add in your onions and cook until they’re translucent. Add in the celery, carrots, sweet potato, and mushrooms — sautee for about 5 minutes and season as you go.

Next, add your ground beef in chunks and break it up with a wooden spatula or a fork, cook until the meat is cooked through. Then we are going to add in the coconut milk and let that come to a simmer and wait until you can drag your spatula across the bottom of the pan and leave a trail that is slowly taken back over by the sauce (after about 10-15 minutes).

Next, add in the 1/4 teaspoon of nutmeg it all a stir. AND THEN MAKE YOUR SAUCE A LITTLE TIPSY — add 1 cup of the wine, and same as the milk we are going to simmer it out (for another 10-15 minutes). Taste it to make sure you don’t taste any of the alcohol before you move on. After this, we add the tomatoes and give everything a stir and a season and let it gently simmer without a lid for at least an hour (but the longer the better, I don’t have an Italian Grandma but if I did, I bet she’d let it simmer for the at least 3 or else…).

When you’re about thirty minutes from eating, preheat your oven to 375F. Carefully cut your spaghetti squash in half, and remove the seeds with a spoon. Rub each half with a bit of oil, sprinkle on some salt and pepper and place the squash flesh side down on a parchment-lined baking sheet. Bake for 20-30 minutes — you should be able to stick a fork into the squash easily.

When the squash is done baking, remove it and let it sit for 5-10 minutes then take a fork and shred the squash to get your spaghetti noodles.

To assemble your dish — add spaghetti squash, bolognese sauce, and a bit of pecorino romano (sheep milk cheese, contains dairy**). Mindfully enjoy the nourishment. Buon appetito!

Recipe adapted from Marcella Hazan, I just added more veggies and less dairy :)