Pescatarian Spaghetti Bolognese
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Learn more →Ingredients
4 servings
For the sauce
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- ½ lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ½ cup dry white wine
- 1 can (14 oz) crushed tomatoes
- ½ cup beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 bay leaf
- salt and pepper, to taste
For the pasta
- 12 oz gluten free spaghetti
- 1 tbsp olive oil
For serving
- ¼ cup parmesan cheese, finely grated (optional)
Can be omittedparmesan cheese
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Heat the garlic-infused oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the scallion tops, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the carrots are just tender, about 8 minutes.
- 2
Add the ground beef and ground pork to the pot. Break the meat into small pieces with a wooden spoon and cook over medium-high heat, stirring occasionally, until no pink remains and the meat is browned in spots, about 8–10 minutes. Drain off any excess fat if needed, leaving about 1 tbsp in the pot.
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