Walnut Bolognese
The most delicious, hearty, crunchy, meatless bolognese.
Servings 4 people
Equipment
- dutch oven or large pot
- hand blender or cutting board and knife
- small saucepan
- colander
- small mixing bowl
Ingredients
- 1 cup onion finely chopped
- 1 cup celery finely chopped
- 1 cup carrots finely chopped
- extra-virgin olive oil
- kosher salt to taste
- ground black pepper to taste
- ½ tsp dried oregano
- 1 large garlic clove minced
- 1½ cups fresh basil finely chopped
- 1 14.5 oz can diced tomatoes drained, and juice reserved
- ¼ cup dry red wine
- ¼ cup coconut milk canned
- parmesan cheese (optional) topping
Instructions
- Start off placing onions, celery, and carrots in a small saucepan. Add enough olive oil to just cover and a big pinch of salt. Bring to a boil over high heat, then simmer, stirring occasionally, until veggies are tender, about 10 minutes.
- Carefully pour into a colander set over a bowl. Reserve the veggies and oil separately.
- Heat 2 tbsp of the reserved oil in a dutch oven to large pot. Add oregano and garlic until fragrant, about 1 minutes. 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 and bring to a boil over high heat, then reduce to a simmer, stirring occasionally, until tomatoes are dark red, about 20 minutes.
- Add the wine and reserved tomato juice, stir to combine. Simmer for 2 hours; stirring occasionally. Stir in coconut milk then season with salt and pepper to taste. Simmer for 20 minutes.
- Stir in remaining basil and season to taste with more salt and pepper.
- Serve with grated parmesan on top and serve over veggie noodles, pasta, polenta, or toasted bread!
Notes
How can my kids help? Have your kids help use the hand mixer. Mine got a kick out of pushing the button and watching the mixer chop up all the ingredients. Have them shake in the salt and pepper with some help of course.