Ragu Bolognese

I love this hearty Italian pasta dish, but I had to find a way to make it quicker and allergen friendly! The traditional recipe usually simmers for 1-2 hours. I simply just don't have that kind of time. When I make this dish, it's usually a last minute decision so I need it be ready in 30 minutes or less. This ragu bolognese is meant to be an easy weekday meal for any family. I love the inclusion of carrots which not only adds vegetables to the dish, but also adds a wonderful sweetness to the ragu.

What you'll need:
1 cup carrots, finely diced
1 medium onion, finely diced
2 ribs celery, finely diced
1 garlic clove, minced
1 1/2 - 2 lbs lean ground beef
1 cup almond milk or other milk of choice
1 (28 oz.) can of crushed or pureed tomatoes (I love Cento brand)
2 tbsp. tomato paste
2 tbsp EVOO
1 tsp. oregano
2 tsp kosher salt
1 tsp. ground black pepper
Pasta of choice (or gluten free family uses brown rice penne)

In a large saucepan, heat the EVOO over medium heat. Add the carrots, onion, and celery and cook over medium heat until the vegetables are soft and translucent, about 10 to 15 mins. Stir in your lean ground beef over medium high heat. Keep stirring until the meat is browned. Next, stir in your garlic, tomato paste, oregano, salt, and pepper. Let cook for about a minute, continuously stirring. Stir in your can of tomato puree and almond milk. Allow to simmer over medium low heat for about 10-15 minutes while your cook your pasta. Serve your ragu bolognese over cooked pasta.

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