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Bolognese Sauce Without Tomatoes

Veggie Loaded, Lectin-Light Bolognese Sauce Without Tomatoes

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Description

This bolognese sauce without tomatoes served with lectin-free pasta is the perfect lectin-light family dinner. It’s veggie-loaded and packed with flavor.

Ingredients

  • extra virgin olive oil
  • 3 onions, chopped
  • 6 celery sticks, chopped
  • 2 carrots, chopped
  • 1 fennel bulb, chopped
  • 12 brown button mushrooms, roughly chopped
  • 2 teaspoons herbs de Provence
  • 1/2 teaspoon salt
  • 1/2 tsp pepper
  • 1 lbs ground beef (grass-fed, grass-finished)
  • 1 cup pureed roasted red bell peppers (you find them pickled, in stores, rinse them and puree them in a blender)
  • warm water to cover everything
  • 1 teaspoon dry basil or one cup fresh basil, chopped
  • a few handfuls of greens (I used arugula and spinach)
  • more salt and pepper to taste
  • fresh basil (if not using dry)

Instructions

  1. Prepare all your vegetables, wash and chop. Prepare your ground beef. Make sure you have a few cups of hot water ready. 
  2. Add a generous quantity of extra virgin olive oil to a big skillet, on low to medium heat and sautee the onions, celery, fennel and carrot until they soften up and become fragrant. It might take about 15-20 minutes, and you have to stir quite often. At about half time you can add some salt (about 1/2 teaspoon) to help the veggies release more moisture. Do not brown them. 
  3. When the aromatics have softened, add the mushrooms, herbs de Provence and pepper, stir well and cook for about 10 minutes. Add the beef, mince well with a wooden spoon and combine. Cook the beef for about 10 minutes before adding water (this is the time to add paprika if using instead of the roasted peppers puree). 
  4. Add hot water to cover everything, stir well and let simmer on low heat. After another 10 minutes add the dry basil (if you use fresh basil add at the end) and the roasted pepper puree if using. 
  5. Let simmer, on low heat, uncovered, for another 10-15 minutes (even more if you have time), you can gradually add more water if required. 
  6. Add the greens at the end, combine them with the liquid until wilted (they don’t need to cook more).
  7. Taste and add more salt and pepper if necessary, finish with some fresh basil. 
  8. Serve with lectin-free pasta and if you eat dairy, grate some Parmigiano Reggiano on top. 

Find it online: https://creativeinmykitchen.com/veggie-loaded-lectin-light-bolognese-sauce-without-tomatoes/