Do you know what real bolognese is? A traditional meat sauce, Bolognese is usually made with heavy cream and a variety of meats.
Some of us may call *tomato sauce thrown over cooked ground meat* bolognese. In fact, I think I’ve named a recipe thusly as well in at least one of my books, so I’m certainly not gonna be the *Bolognese* police.
Traditional Bolognese is made by starting with a mirepoix: onion, carrot, celery… then cooked and ingredients added to, ground meat added (typically a combination of beef and pork), crushed or tomato paste, maybe some cream, some wine… then simmered before plating over pasta or whatever you want.
Red sauce with meat isn’t the same. Delicious, yes, but not the same. I’d argue that the traditional version is way more comforting and downright flavorful and delicious. The amount of time spent developing flavors doesn’t compare.
This recipe also contains two of our Balanced Bites Spice Blends - ITALIAN and TRIFECTA - which you can shop here!
- 1 spaghetti squash
- TRIFECTA Spice Blend, to taste
- 2 tbsp bacon fat or grass-fed butter
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 stalk celery, finely diced
- 1 clove garlic, grated or finely diced
- 1/2 pound ground veal or beef
- 1/2 pound ground pork
- 4 slices bacon chopped
- 1 tbsp ITALIAN Spice Blend
- 1/2 cup full-fat coconut milk
- 1/2 cup dry white wine, optional - you may replace with beef broth if you feel you need to add some liquid
- 3 ounces tomato paste (1/2 of a small can)
- Sea salt & black pepper to taste
- Thinly sliced fresh basil, for garnish
Preheat oven to 375ºF.
Slice the spaghetti squash in half lengthwise so that two shallow halves remain.
Scoop out the seeds and inner portion of the squash.
Sprinkle with sea salt and black pepper.
Place both halves face down on a baking sheet.
Roast for 35-45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.
Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl.
Set aside until the sauce is finished.
While the squash bakes: In a large skillet over medium-high heat, melt the bacon fat or butter, and sauté the onions, carrots, and celery until they become translucent.
Add the garlic and cook for an additional minute. Add the ground veal, pork, bacon, and ITALIAN blend and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine (optional), and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it).
Add sea salt and black pepper to taste before removing the sauce from the heat.
Serve over the roasted spaghetti squash.