Spaghetti Bolognese
with baby spinach side salad

Name: Spaghetti Bolognese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 Tbsp Balsamic vinegar; 2 tsp Dijon mustard; 2 tsp Maple syrup; 2 Tbsp Cooking oil; to taste Salt and pepper; 4 oz Baby spinach; 10 oz Spaghetti; 1/4 lb Italian sausage, uncooked; 3/4 lb Lean ground turkey (or sub other meat); 1/4 tsp Red pepper flakes; 1 Tbsp Italian seasonings; 1/2 tsp Black pepper; 2 cloves Garlic, peeled; 1 Onions, small, rough chopped; 2 Carrots, rough chopped; 1 rib Celery, rough chopped; 1 Tbsp Cooking oil; 1 can Crushed tomatoes (28 oz / 794 g can); 1/2 cup Red wine (opt); for serving Parmesan, grated

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

Nobody says no to spaghetti and meat sauce night, right? This is one the whole fam will love. Bonus points for reenacting a 'Lady in the Tramp' moment!
Smarts: We use a new method to make our sauce thicker and to hide some veggies - by pureeing our veggies first, they cook fast, add flavor and texture, and make the sauce healthier!

Ingredients

Metric

Servings:

Baby Spinach Salad with Balsamic Vinaigrette:

Balsamic vinegar - 1 1/2 Tbsp
Dijon mustard - 2 tsp
Maple syrup - 2 tsp
Cooking oil - 2 Tbsp
Salt and pepper - to taste
Baby spinach - 4 oz

Spaghetti Bolognese:

Spaghetti - 10 oz
Italian sausage, uncooked - 1/4 lb
Lean ground turkey (or sub other meat) - 3/4 lb
Red pepper flakes - 1/4 tsp
Italian seasonings - 1 Tbsp
Black pepper - 1/2 tsp
Garlic - 2 cloves , peeled
Onions, small - 1 , rough chopped
Carrots - 2 , rough chopped
Celery - 1 rib , rough chopped
Cooking oil - 1 Tbsp
Crushed tomatoes (28 oz / 794 g can) - 1 can
Red wine (opt) - 1/2 cup
Parmesan - for serving , grated

Prep

Make pasta - Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Drain. (Can be done up to 3 days ahead)
Season meat - Mix together sausage, ground meat, red pepper flakes, Italian seasonings, and black pepper. (Can be done up to 1 day ahead)
Garlic / Onions / Carrots / Celery - Rough chop and then puree in a blender, food processor or using an immersion blender. (Can be done up to 3 days ahead)

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Make

Heat a Dutch oven over medium-high heat. Add oil and then meat to heated oil.
Use a wooden spoon to break meat up into bits. Brown for 4 to 6 minutes.
Fold in your veggie puree and saute for another 3 to 4 minutes.
Add crushed tomatoes and wine (if using). Boil and then simmer uncovered (be careful of spattering or just embrace it and clean up later) for 15 to 20 minutes.
While sauce is cooking, whisk together balsamic, Dijon, maple syrup, and cooking oil. Salt and pepper vinaigrette to taste.
When sauce is done simmering, taste and then season with more spices, salt, and or / pepper.
Divide pasta into bowls or plates and let everyone spoon as much sauce as they want over pasta. Serve with as much parmesan as you want. Toss vinaigrette with spinach and enjoy on the side.

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