Whole30 Bolognese Over Spaghetti Squash
Slowly simmering on the stovetop is how this spin on bolognese sauce develops its deep hearty flavor. Serve over whole-grain noodles or keep things low carb by serving over spaghetti squash strands or zucchini spirals. Avoid the dairy but add a little something extra by sprinkling some cheesy nutritional yeast on top. Keep things low-carb by serving over spaghetti squash instead of pasta.
Whole30 Bolognese Over Spaghetti Squash
dairy-free, Whole30-friendly, low-carb, gluten-free
Makes 7.5 cups
Total Time: 1 hour 5 minutes
active Time: 35 minutes
Ingredients
1 (8-oz) pkg whole or sliced mushrooms
4 slices uncured bacon, chopped
1 large onion, chopped
1 cup diced celery
1 cup diced carrot
4 cloves garlic, minced
1 (1-lb) pkg grass-fed lean ground beef
½ tsp salt
½ tsp crushed red pepper flakes (optional)
Pinch of nutmeg
¼ cup tomato paste
¾ cup dry red wine
1 (28-oz can) crushed tomatoes
¼ cup low sodium beef stock
Cooked spaghetti squash strands (use Instant Pot Spaghetti Squash or follow these steps for the oven)
Fresh parsley or basil, freshly grated Parmesan or nutritional yeast (dairy-free option)
Method
Place mushrooms in the bowl of a food processor; cover and process until mushrooms resemble fine crumbles (a little smaller than rice grains). Place mushrooms in a bowl; remove any unprocessed stem parts and set aside.
Cook bacon in a large stockpot or Dutch oven over medium heat until browned and beginning to turn crisp. Using a slotted spoon to remove bacon crumbles from the pot and drain on a paper towel or clean dish cloth. Reserve 1 Tbsp of fat in the pot; discard any extra.
Add onion, carrot, celery, and garlic to drippings in the pot. Saute over medium heat for 2 minutes or until edges are beginning to turn tender. Add ground beef, processed mushrooms, salt, and, if desired, red pepper flakes. Cook for 5 to 7 minutes or until browned, stirring to crumble beef as it cooks. Drain off any excess fat.
Stir in nutmeg, tomato paste, and wine. Cook 2 minutes or until slightly thickened and reduced, scraping to remove any browned bits from the bottom of the pan. Add the tomatoes, beef stock, and bacon crumbles. Bring to a boil, cover, reduce heat to a simmer and cook for 20 minutes.
Uncover and simmer (uncovered) for about 5 to10 minutes to reach desired consistency. Serve immediately over cooked spaghetti squash strands. Garnish with fresh chopped parsley or basil and freshly grated Parmesan cheese, if desired.