Walnut bolognese is the new way to have your bolognese without meat.  If you are a vegetarian or vegan, but want some bolognese then here you go.  I will warn you that this meal takes about 3 hours to make.  So, my advice is to cook this baby on the weekends. 

Me and my family love football Sundays and are usually vegging out on the couch, so I found Sundays to be the perfect day for some walnut bolognese.  I had mine over some whole wheat pasta, but feel free to use veggie noodles, polenta, or even some toasted bread, yum!

Ingredients for this dish

You will need:

1. 1 cup onions, finely chopped
2. 1 cup carrots, finely chopped
3. extra-virgin olive oil
4. 1 cup celery, finely chopped
5. kosher salt to taste
6. ground black pepper to taste
7. ½ tsp dried oregano
8. 1 large garlic clove, minced
9. 1 ½ cups fresh basil, finely chopped
10. one 14.5 ounce can of diced tomatoes, drained, juice reserved
11. ¼ cup dry red wine
12. ¼ cup canned coconut milk

I highly recommend getting the hand blender that comes with the chopping attachment.  This helps with finely chopping your veggies with the push of a button, rather than using a cutting board and knife. I have the Cuisinart Smart Stick 2 Speed Hand Blender for $59.95.  I am obsessed with this device and use it way more than I ever thought I would.

How to make walnut bolognese

Start off by putting the onions, celery, and carrots in a small saucepan.  Add enough oil to just over the veggies and a big pinch of kosher salt.  Bring to a boil over high heat, then simmer, stirring occasionally, until the veggies are golden and tender, about 10 minutes.  When the oil stops bubbling, carefully pour through a colander set over a bowl.  Reserve the veggies and oil separately.  Next, heat 2 tbsp. of the reserved oil in a large Dutch oven or pot will work, as well.

Add the oregano and garlic  until fragrant, about 1 minute.  Add the walnuts and cook; stirring until toasted, about 5 minutes.  Add the reserved veggies and half the basil.  Stir well, then add the tomatoes.  Season generously with salt and pepper.  Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until the tomatoes are dark red, about 20 minutes.

Then, add the wine and reserved tomato juice; stir to combine.  Simmer for 2 hours, stirring occasionally.  Stir in coconut milk then season to taste with salt and pepper.  Simmer for 20 minutes.  Stir in the remaining basil and season to taste with more salt and pepper.  Serve with some grated parmesan on top 🙂

Why eat walnuts

Walnuts are loaded with protein.  They are also packed with heart-healthy fats and antioxidants.  1 oz of walnuts is actually equal to 2 oz equivalents protein foods.  The Dietary Guidelines for Americans suggests that a female between the ages of 31 and 50 should try and consume 5 oz of nuts a week.  This meal is the perfect choice to get your weekly nut intake in!