This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish and check for flour or modified food starch in pre-shredded cheese - it's best to grate your own from a block.
"No man is lonely eating spaghetti; it requires so much attention." -Christopher Morley
Of course, most of the time you think of Bolognese as being made with tomato sauce, but this version is fantastic. The slow cooking of the veggies and beef creates a rich, thick sauce. The balance is similar to Bolognese made with tomatoes, but it's softer and has richer umami flavors.
Servings: 2 | Serving size: 2 ounces pasta with sauce
Cooking time: 45 minutes
This recipe can easily be multiplied and keeps well. Reheat gently.
|1 tsp.||olive oil|
|2 cloves||garlic (minced)|
|1 medium||onion (finely diced)|
|1 medium||stalk celery (finely diced)|
|8 ounces||white mushrooms (large dice)|
|6 ounces||95% lean ground beef|
|1/4 cup||white wine|
|1 cup||no salt added vegetable stock|
|1 tsp.||dried basil|
|1 tsp.||dried oregano|
|1/2 tsp.||dried marjoram|
|1/8 tsp.||dried tarragon|
|4 ounces||whole wheat or gluten free linguine|
|1 ounce||goat cheese|
|1 ounce||Parmigiano-Reggiano (grated)|
Place the olive oil in a large skillet over medium high heat.
Add the garlic and cook for about one minute. Stir continuously.
Add the onion and celery and cook for about 5 minutes. Stir frequently.
Add the mushrooms and cook for about 5 minutes. Stir frequently and adjust the heat to keep the mushrooms from browning.
Add the ground beef and cook until the beef is browned.
Add the white wine, stock, basil, oregano, marjoram, and tarragon.
Reduce the heat and simmer for 30 minutes. Stir occasionally. Add water 1/4 cup at a time as needed.
Place the water in a large sauce pan over high heat.
When the water boils, add the pasta and cook until al dente.
Just before the pasta is done, add the goat cheese and parmesan cheese to the pan with the sauce. Fold together until the cheese melts.
Drain the noodles and serve topped with the sauce.
Serving size: 2 ounces pasta with sauce
|Calories 515||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 53g||18%|
|Dietary Fiber 9g||36%|
|Vitamin A 6%||Vitamin C 15%|
|Calcium 8%||Iron 30%|
|Vitamin K 18mcg||Potassium 843mg|