fusilli with bolongese sauce
for those of you who don’t know me very well… i love pasta! i would eat it every night if i could, and i actually pretty much used to – throwing whatever ingredients i had in the fridge at the time in! one of my favorites, and i think one that gets a bad rep for being “too lengthy/difficult” to make is bolognese sauce. i make mine with ground buffalo and pork, but you could use whatever kind of ground meat you like best and tweak it from there (add more oregano and maybe a little mint even if you use ground lamb, versus the traditional basil with other kinds of meats).
this is a great, hearty dish to make throughout the winter time, and if you decide to make a big batch of sauce, it is easily freezable and is then ready for a busy night when you don’t have time to make dinner! since i’ve been gluten free for the past few weeks now, i have greatly missed my pasta dishes 😦 so last night i took a trip to whole foods, where i hoped i would find a few choices for gluten free pasta. they of course had several for me to choose from… i ended up choosing one that is made in europe and claims to be “europe’s #1 gluten-free italian pasta”, by Schär! it is made mainly from corn and rice flour and has some pea protein worked in as well.
whatever kind of pasta you choose to use with this bolognese sauce, if you are able, i highly recommend having a warm baguette as well to wipe up any sauce remnants left behind after you finish the pasta… the best part of the meal in my opinion! mom and i went to italy a few years ago and took a cooking class in minori, italy on the amalfi coast. one of dishes we made was this amazing pasta pomodoro – it was love at first bite for me! as we all ate our way through the pot of pasta, i began to dip chunks of bread into the pan itself to get some good scoops of sauce… the italian man (who didn’t speak english) lit up when he saw me do this!! he loved that i was just digging right in and said i was a born italian 🙂
makes 3-4 portions
3 cups fusilli pasta (the sauce will get in between the ripples!)
1/2 lb ground buffalo
1/2 lb ground pork
1/2 large sweet onion, diced
1/2 large red pepper, diced
3 garlic cloves, minced
3 15oz cans diced tomatoes
2 T sugar
2 T chopped basil
1 T red pepper flakes
1 T dried oregano
salt & pepper
parmesan cheese to sprinkle on top
cook the pasta to the box’s instructions.
saute the onion, garlic and red bell pepper in olive oil until soft. add in the meat and cook until brown. add in the oregano, red pepper flakes, diced tomatoes, sugar and basil. still and simmer for 20-30 minutes so the flavors can meld together. season to taste.
to serve, toss the pasta in olive oil, and ground pepper. then mix in the sauce. top with graded parmesan cheese and more basil if desired and enjoy!!