White Bolognese
Servings
2Serving size
2 ounces pasta with sauceThis recipe can easily be multiplied and keeps well. Reheat gently.
Ingredients
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 medium White onions (finely diced) |
| 1 Medium stalk Celery, raw (finely diced) |
| 8 Ounce Mushrooms, white, raw (large dice) |
| 6 ounces 95/5 Ground beef |
| 1/4 cup White wine |
| 1 cup No salt added vegetable stock |
| 1 tsp., leaves Dried basil |
| 1 tsp., leaves Dried oregano |
| 1/2 tsp. Dried marjoram |
| 1/8 tsp., ground Dried tarragon |
| 3 quart Water |
| 4 ounce Whole Wheat Linguine (or gluten-free linguine) |
| 1 ounce Semisoft goat cheese |
| 1 ounce Parmesan cheese (grated) |
Instructions
Add the garlic and cook for about one minute. Stir continuously.
Add the onion and celery and cook for about 5 minutes. Stir frequently.
Add the mushrooms and cook for about 5 minutes. Stir frequently and adjust the heat to keep the mushrooms from browning.
Add the ground beef and cook until the beef is browned.
Add the white wine, stock, basil, oregano, marjoram, and tarragon.
Reduce the heat and simmer for 30 minutes. Stir occasionally. Add water 1/4 cup at a time as needed.
Place the water in a large sauce pan over high heat.
When the water boils, add the pasta and cook until al dente.
Just before the pasta is done, add the goat cheese and parmesan cheese to the pan with the sauce. Fold together until the cheese melts.
Drain the noodles and serve topped with the sauce.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Of course, most of the time you think of Bolognese as being made with tomato sauce, but this version is fantastic. The slow cooking of the veggies and beef creates a rich, thick sauce. The balance is similar to Bolognese made with tomatoes, but it’s softer and has richer umami flavors.