Classic Autumn Bolognese

Customer Appreciation Day: Saturday, 10/24

Okay, since it’s Halloween, I begrudgingly concede to autumn. As summer melts away, everything starts to smell and look like a pumpkin spice latte, and I am pretty sure I saw a Christmas tree up in someone’s window. Since I don’t ride that train (actually, pumpkin coffees are *drool*), the only thing that gets me through until next summer is the COOKING. It’s finally weather permissible to have the oven on all day, every day, and fall spices are *chef’s kiss*. This morning was so chilly, I got a wild hair to make a completely cozy and (quasi) traditional bolognese. Also, this recipe should always go on a fresh pappardelle pasta, but I already gained the ‘quarantine 15’ (sigh) and I’m basically already the queenie of zucchini anyway, so yay! Healthy recipes for the win! (Don’t worry, it doesn’t taste healthy)

Classic Autumn Bolognese
-serves 6

½ lb ground beef
½ lb ground pork
½ lb ground lamb
6 stalks celery
6 medium carrots, sliced in half
2 medium onions, rough sliced
Avocado oil drizzle
⅓ cup cream
1 cup chicken stock
4 cloves garlic, minced
1, 32 oz can of San Marzano Tomatoes, rough sliced
1 cup dry white wine
Chili flake to taste
Salt and pepper to taste
2 tsp. ground nutmeg (fresh is best)
Parmigiano reggiano for garnish (optional)
Fresh oregano leaves for garnish
Squeeze of fresh lemon (optional)
3 large zucchinis, spiralized

  1. Roast celery, onion, and carrot drizzled with avocado oil, salt and pepper for roughly 45 minutes at 400 F (starting to be golden brown)
  2. In a blender, puree the roasted vegetables with cream garlic and enough chicken stock (about 1 cup) until smooth
  3. Brown meats in a large saute pan on high heat
  4. Add vegetable puree and San Marzano tomatoes to the saute pan with chili flake, white wine, and nutmeg.
  5. Simmer for 10 minutes on medium-low heat for flavor incorporation
  6. Heat spiralized zucchini in another pan until just hot.
  7. Serve zucchini noodles topped with bolognese sauce, a squeeze of lemon, fresh parmigiano reggiano, chili flake and oregano.

So hearty, delicious, and perfect to take the chill off 🙂