Walnut & Almond ‘Bolognese’ Sauce

We love the classic Bolognese Sauce. Referred to as ragù, Bolognese Sauce is a meat-based sauce originating from Bologna, Italy. It is often prepared with ground beef or veal, sometimes pork, and vegetables like carrots and onions. We’ve lighted up this Italian classic by swapping the meat for nuts. This swap may seem nuts, but this Italian meatless sauce will not disappoint. It’s hearty and filling. The nuts substitute the meat but the higher fat content keeps this dish satisfying and full of healthy fats. This is a perfect way to make a meatless meal a delicious part of your weekly menu. This vegan sauce was served over a gluten-free quinoa pasta but can also be enjoyed over rice, any other grain/pasta or on its own by the spoonful!

 

Walnut and Almond ‘Bolognese’ Sauce

Serves 4.

  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium onion, chopped
  • 1-2 cloves garlic, chopped
  • 1 medium carrot, diced
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup coarsely chopped almonds
  • 3 cups tomato purée
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt (if needed to season)
  • 1/4 teaspoon freshly ground pepper
  • Optional garnish: fresh basil leaves
  • Optional: 300-400g gluten-free pasta

To coarsely chop the nuts, place the nuts on a cutting board and coursely chop them with a sharp chef’s knife. Or, place them in a food processor and pulse a couple times being careful not to chop for too long or nuts will turn to a powdery nut meal!

In a medium-sized sauce pan, heat the oil over medium heat and sauté the onion and garlic until translucent – about 2-3 minutes. Add the carrot and sauté for another minute.  Add the nuts to the saucepan and stir. Add the puréed tomato and oregano and bring the temperature up to high. Once the sauce begins to bubble, turn the heat to low and let it simmer, covered. Taste and add salt of necessary. Simmer for 30 minutes stirring occasionally.

If you’re serving this with pasta, bring a large pot half full of water to a boil, season with a teaspoon of sea salt (optional). Add the pasta and cook according to package directions. Drain and pour pasts back into the pot. Add the meatless sauce and stir. Season with freshly ground pepper and basil (optional).

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