I've been wanting to make this dish for some time now, but really wanted to wait for a day when I was craving a hearty meal. Since yesterday was an extremely long day, it was perfect since it had enough time to simmer by dinner. I was a little nervous making this, since I never really experimented with ground beef as I had with ground chicken or turkey. This dish reminds me of an Italian version of Lamb Keema, which is curried ground lamb, something I enjoyed as a kid. That's probably why I enjoyed this recipe, its a twist on an old favorite. Hopefully you will too! Bon Appétit
Bolognese Sauce
Ingredients
Directions
Place a large saucepan over medium heat and add diced bacon. Cook for about 10 minutes, until bacon is golden. Add carrots, onions, celery, garlic, salt, and bay leaf to pot. Continue to cook until vegetables are soft.
Start adding the ground meat little by little, a third at a time, breaking it up as it cooks. This helps the water evaporate and brown well. Keep adding the ground meat until all of it is browned.
Let it continue to cook for about 15 more minutes while stirring occasionally, creating a caramelization for deglazing.
Once caramelized, deglaze the pan with the white wine and allow it to reduce (this will take several minutes). Add in the vegetable bouillon, it will melt into the wine.
Stir in the chopped tomatoes and coconut milk. Turn down the heat and allow to simmer for about 2 hours, stirring occasionally to stop the bottom from sticking. The mixture will originally be very watery. This will reduce down to a very thick sauce.
Serve with your favorite base, like spaghetti squash or zucchini.
Ingredients
- 1 lb lean ground meat
- ¼ cup bacon, chopped
- 1 small onion, diced
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1 cup white wine
- ¼ cup coconut milk
- 14 oz chopped tomatoes
- 1 vegetable/chicken bouillon
- 2 cloves garlic, minced
- bay leaf (optional)
Directions
Start adding the ground meat little by little, a third at a time, breaking it up as it cooks. This helps the water evaporate and brown well. Keep adding the ground meat until all of it is browned.
Let it continue to cook for about 15 more minutes while stirring occasionally, creating a caramelization for deglazing.
Once caramelized, deglaze the pan with the white wine and allow it to reduce (this will take several minutes). Add in the vegetable bouillon, it will melt into the wine.
Stir in the chopped tomatoes and coconut milk. Turn down the heat and allow to simmer for about 2 hours, stirring occasionally to stop the bottom from sticking. The mixture will originally be very watery. This will reduce down to a very thick sauce.
Serve with your favorite base, like spaghetti squash or zucchini.
I hope you like this recipe. Left overs can be kept refrigerated or frozen for another day.