Saturday, August 18, 2012

Paleo Bolognese

I am gradually trying to get back to normal in the kitchen. Last night I made the ultimate in comfort food for the caveman: Steak Tips with Peppered Mushroom Gravy. I did tweak the recipe to make it paleo, omitting the soy sauce, using coconut flour as a thickener and obviously cutting out the egg noodles.

I *did* serve it up over dairy-free garlic mashed potatoes, which is why I didn't post about the recipe individually. I didn't eat the potatoes personally, and look forward to making the dish again over some riced cauliflower.

Last night I tried to come up with another favorite of the caveman's: pasta bolognese. I used bacon to add a little extra boost of flavor and give the vegetables some fat in which to cook. You could use any ground meat, not to mention tweak the seasoning to suit your preferences. I purposefully kept things simple and then sprinkled my own bowl with crushed red pepper flakes.

I served the sauce over julienned zucchini noodles; if you are unfamiliar with how to prepare them, check this post for my preferred method. I like to use either olive oil or ghee to saute the zucchini, and I definitely recommend giving them time to sweat before cooking.

Turkey & Vegetable Bolognese Sauce

2 slices of nitrite-free bacon, chopped
1 medium onion, diced
2 celery stalks, chopped
2 large carrots, chopped
2-3 cloves minced garlic
1 lb. ground turkey
1 cup dry white wine, chicken broth or water
28 oz. can crushed tomatoes
1 cup non-dairy milk of choice (optional; I used canned coconut milk)
salt & pepper, to taste

Cook bacon through garlic in a large sauce pot over medium heat, stirring often. After 5 minutes add ground meat, breaking up with a wooden spoon. Stir and continue to cook until meat is no longer pink.

Add wine and tomatoes; bring to a simmer, then reduce heat to low and cook for as much time as you've got. Season with salt and pepper to taste. Stir in milk (if using) during last few minutes of cooking.