An Italian staple — Bolognese Sauce. My mom grew up in New Orleans with an Italian mother (my grandmother) she was exposed to classic Italian cooking and the creole cuisine from New Orleans. Then we moved to Texas when I was a child which added another element to the mix — Tex Mex. So, you might imagine, nothing that I cook is very ‘traditional’ in the classic sense. I tend to mix up an old favorite with the flavors that I remember blended in, and this is just that — my version of Bolognese.
This recipe began with a suggestion from a client. She picked up a book — You: On a Diet by Dr. Roizen & Dr. Oz. She was working their program and enjoying the recipes and was particularly thrilled with a Turkey Sausage recipe that included Chia Seeds and suggested that I try it. Well, she was absolutely right, what a great recipe! I didn’t have all the ingredients (as usual for me) so I made a couple of substitutions and it all worked out — very delicious. Then, I decided to use the sausage as the base for my Bolognese.
My only suggestions is that you make extra for freezing. This sauce is great for stuffing into mushrooms, zucchini, eggplant, spaghetti squash, lasagna. The possibilities are limited to your imagination!
I prefer chicken to turkey — you can use either or even beef, pork or veal — I am sure it would be fine. This sausage recipe is so good you can use it to make sausage patties, sausage sandwiches, stuff mushrooms, zucchini or peppers — it’s very versatile, use your imagination. I like to serve it with zucchini linguini which I cut with a mandoline slicer to make my work faster and ensure that all the vegetables are uniform cut. I combine zucchini, yellow squash and carrots, sauté them quickly in a hot pan with a touch of butter and s/p. I begin with the carrots since they are the most sturdy and then add the squash. This combination is a great alternative to pasta and can be mixed with a whole grain linguini to stretch the dish, cut back on your pasta consumption while allowing you the satisfaction of still having pasta.
- 3 lbs Ground Chicken
- 1 Vidalia Onion, large chopped fine in food processor
- 4 Celery ribs, chopped fine in food processor
- 8 Carrots, peeled & chopped fine in food processor
- 6 Garlic cloves, chopped in food processor
- ½ Cup parsley, chopped in food processor
- 2 jalapeños, chopped in food processor
- 2 T butter - grass fed
- 2 - 28oz cans fire roasted tomatoes
- ¼ cup tomato paste
- s/p to taste
- 1 Cup white wine
- Clean and coarse chop all veg
- Place all veg, jalapeño, garlic, parsley into the food processor and pulse chop until fine -- do not puree
- Add the butter to a pan, melt and add chopped vegetables to cook
- Add the wine to deglaze the pan and cook down to concentrate the flavor
- Add the tomato paste and cook out the tomato
- Add the Chicken to the pan and combine
- Add the canned tomatoes and simmer 1-2 hours
- The longer you cook it -- the better, just don't let it burn.
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US Wellness Meats for superior protein products.